Description
This classic Spaghetti Carbonara recipe brings together crispy bacon, creamy egg and Parmesan sauce, and perfectly cooked spaghetti for a rich and comforting Italian pasta dish that's quick and easy to prepare.
Ingredients
Scale
Main Ingredients
- 3 oz. bacon
- 2 cloves garlic
- 12 oz. spaghetti
- 3 large eggs
- 3/4 cup grated Parmesan cheese (divided)
- 1/2 tsp freshly cracked black pepper
- 1/2 tsp salt
- handful fresh parsley (optional)
Instructions
- Boil Pasta: Fill a large pot with water and season with salt. Place a lid on the pot and bring it to a boil over high heat.
- Cook Bacon and Garlic: While waiting for the water to boil, cut the bacon into small pieces and cook in a large skillet over medium-low heat until crispy. Remove bacon from skillet, reduce heat to low, mince garlic, and sauté in the warm skillet for about one minute until fragrant and softened. Then turn off the heat.
- Prepare Egg Mixture: In a medium bowl, whisk together eggs, 1/2 cup of grated Parmesan, and freshly cracked black pepper until well combined to help form the creamy sauce.
- Cook Pasta: When water is boiling, add the spaghetti and cook until al dente. Reserve one cup of pasta cooking water, then drain the pasta in a colander.
- Combine Pasta and Bacon Liquid: Add 1/4 cup of reserved pasta water to the skillet used for bacon, stirring to dissolve browned bits. Add the drained pasta and toss to coat in the bacon-flavored liquid.
- Create Sauce: Pour the egg and Parmesan mixture over the hot pasta and immediately stir or toss vigorously so the residual heat cooks the eggs, forming a creamy sauce. Continue tossing until sauce thickens.
- Add Final Ingredients: Toss in remaining Parmesan, additional cracked pepper, and the crispy bacon bits. If the sauce is too thick or sticky, add a splash more reserved pasta water to loosen it.
- Season and Serve: Taste and adjust the salt, Parmesan, or pepper as needed. Garnish with chopped fresh parsley if desired and serve immediately.
Notes
- My handful of fresh parsley came out to 1/4 cup, about 1/6 of a bunch minced.
- Avoid putting too much salt in the pasta water, as it may make the dish too salty once combined with the pasta and sauce.
- Work quickly when combining the egg mixture with hot pasta to prevent the eggs from scrambling and ensure a smooth creamy sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 185 mg
