Description
This classic Spaghetti Carbonara recipe combines crispy bacon, creamy egg sauce, and Parmesan cheese to create a rich and comforting Italian pasta dish that's quick and easy to prepare.
Ingredients
Scale
Meat and Aromatics
- 3 oz. bacon
- 2 cloves garlic
Pasta and Sauce
- 12 oz. spaghetti
- 3 large eggs
- 3/4 cup grated Parmesan (divided)
- 1/2 tsp freshly cracked black pepper (or to taste)
- 1/2 tsp salt (or to taste)
- handful fresh parsley (optional)
Instructions
- Boil the pasta water: Fill a large pot with water and season it with salt. Place a lid on the pot and bring it to a boil over high heat.
- Cook the bacon and garlic: While the water heats, cut the bacon into small pieces. Cook the bacon in a large skillet over medium-low heat until brown and crispy. Remove the bacon and lower the heat to low. Mince the garlic, add it to the skillet, and sauté for about one minute until fragrant and softened. Turn off the heat.
- Prepare the egg mixture: In a medium bowl, whisk together the eggs, 1/2 cup of the grated Parmesan, and a generous amount of freshly cracked black pepper until well combined to ensure a creamy sauce.
- Cook the spaghetti: Once the water is boiling, add the spaghetti and stir well. Cook until al dente. Reserve one cup of the pasta cooking water, then drain the pasta in a colander.
- Combine pasta with bacon liquid: Return 1/4 cup of the reserved pasta water to the skillet used for bacon. Stir to dissolve the browned bits. Add the hot drained spaghetti to the skillet and toss with the bacon liquid.
- Create the sauce: Pour the egg and Parmesan mixture over the hot pasta and immediately toss or stir quickly. The residual heat cooks the eggs, forming a creamy sauce. Continue tossing until creamy.
- Finish the dish: Add the remaining Parmesan, extra cracked black pepper, and the cooked bacon bits. Toss again. If the pasta looks dry or thick, add a splash of reserved pasta water to loosen it.
- Season and garnish: Taste and adjust salt, Parmesan, or pepper as needed. Top with chopped fresh parsley if desired and serve immediately.
Notes
- A handful of fresh parsley is about 1/4 cup minced, roughly 1/6 of a bunch.
- Use minimal salt in the pasta water to prevent over-salting; you can adjust seasoning later.
- Work quickly when combining egg mixture with pasta to avoid scrambling the eggs and ensure a smooth sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 185 mg
