Easy Carbonara

User Reviews

5.0

6 reviews
Excellent
  • Prep Time

    5 mins

  • Cook Time

    5 mins

  • Total Time

    20 mins

  • Servings

    4 people

  • Calories

    504 kcal

  • Course

    Dinner

  • Cuisine

    Italian

Easy Carbonara

This simple carbonara recipe is an easy dinner that comes together in about 20 minutes!

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Ingredients

Servings
  • 8 ounces dry spaghetti
  • 1 tablespoon olive oil
  • 3 slices thick-cut bacon, chopped
  • 2 cloves garlic, minced (about 2 teaspoons total)
  • Kosher salt and ground black pepper, to taste
  • 2 large whole eggs plus 1 large egg yolk, at room temperature
  • 1 cup freshly-grated Parmesan cheese
  • Optional garnish: additional Parmesan cheese, olive oil, fresh herbs
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Instructions

  1. Cook the spaghetti in a large pot of salted boiling water until al dente, according to package instructions. Reserve the hot cooking water, because you will need it for the sauce later.
  2. Meanwhile, in a large, deep skillet or Dutch oven, heat the olive oil over medium heat. Add the bacon and cook until the fat is rendered and the bacon is crisp, about 5-7 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add a ladle of pasta water and simmer on low heat for 2-3 minutes.
  3. Meanwhile, whisk together the eggs and egg yolk in a large bowl. Add the Parmesan and whisk to combine. While whisking, very gradually add a ladle of the pasta water to temper the eggs. Set aside.
  4. When the pasta is al dente, add the pasta straight from the water to the bacon in the skillet (reserving the pasta cooking water in the pot). Remove from the heat; season with black pepper, to taste.
  5. Stir the egg mixture into the pasta and toss gently to coat. If the sauce is too thick, add a little bit more pasta water. Garnish with extra Parmesan cheese, a drizzle of olive oil, or chopped fresh herbs.

Notes

  • Make sure that you slowly temper the egg (bring it up to temperature) by gradually whisking in some of the hot pasta water. Then remove the pan from the heat and toss the tempered egg mixture with the hot pasta. This is the key to avoiding scrambled eggs in your sauce!
  • Instead of bacon, use pancetta or guanciale. These Italian cured meats will not render as much fat in the pan as the bacon, so you'll need to start with about ¼ cup of olive oil in the skillet.
  • If you're using regular bacon instead of thick-cut bacon, increase the total amount to about 5 or 6 slices.

Nutrition Information

Show Details
Serving 1/4 of the recipe Calories 504kcal (25%) Carbohydrates 44g (15%) Protein 24g (48%) Fat 25g (38%) Saturated Fat 10g (50%) Trans Fat 1g Cholesterol 177mg (59%) Sodium 621mg (26%) Potassium 248mg (7%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 405IU (8%) Vitamin C 1mg (1%) Calcium 332mg (33%) Iron 2mg (11%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 504 kcal

% Daily Value*

Serving 1/4 of the recipe
Calories 504kcal 25%
Carbohydrates 44g 15%
Protein 24g 48%
Fat 25g 38%
Saturated Fat 10g 50%
Trans Fat 1g 50%
Cholesterol 177mg 59%
Sodium 621mg 26%
Potassium 248mg 5%
Fiber 2g 8%
Sugar 2g 4%
Vitamin A 405IU 8%
Vitamin C 1mg 1%
Calcium 332mg 33%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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Overall Rating

5.0

6 reviews
Excellent

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