Description
A creamy, savory classic Italian dish featuring spaghetti, crispy bacon, and Parmesan cheese.
Ingredients
Scale
- 6 ounces of hearty thick-sliced bacon, diced
- 2 large whole eggs
- ½ teaspoon of salt (for seasoning the cooking water)
- 12 ounces of dried spaghetti or linguine noodles
- 1 teaspoon of coarsely ground black pepper (plus more for garnish)
- 1 cup of finely shredded Parmesan cheese (or Pecorino Romano)
- 2 egg yolks, separated from the whites
- ½ cup of starchy pasta cooking liquid, reserved
Instructions
- Bring a large pot of water to a rolling boil over high heat. Add salt, then toss in the spaghetti and cook until al dente according to package instructions.
- Before draining, scoop out ½ cup of the starchy water and set it aside. Then, drain the pasta thoroughly.
- In a large sauté pan over medium heat, render the chopped bacon until it’s crispy and golden. Turn off the heat, leaving the bacon and fat in the pan.
- In a separate bowl, whisk together the whole eggs, egg yolks, grated cheese, and pepper until smooth.
- Quickly transfer the drained hot pasta into the skillet with the cooked bacon. Pour in the egg-and-cheese mixture immediately. Toss everything together, allowing the residual heat to gently cook the eggs and create a creamy sauce.
- Add the reserved pasta water a little at a time until you reach your desired creamy consistency.
- Serve immediately, garnished with extra grated cheese and a sprinkle of black pepper.
Notes
For a twist, substitute Parmesan with Pecorino Romano for a sharper flavor. Consider adding vegetables like peas or asparagus for added color and health benefits.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 165mg
Keywords: spaghetti, carbonara, Italian, pasta, creamy, bacon, cheese