0 from 9 votes
Pasta Carbonara Recipe
This Pasta Carbonara recipe is deceptively easy but yields so much flavor in less than 30 minutes. The creamy cheesy combination is all about process, as spaghetti noodles and bacon are tossed in a Parmesan and egg-based sauce.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 5 servings
Calories: 482 kcal
Course:
Dinner
Cuisine:
Italian
Ingredients
- 5 oz. Bacon about 5-6 slices, cut into pieces
- 12 ounces pasta spaghetti or linguine
- 4-5 cloves garlic finely minced
- 1 large egg
- 3 egg yolks
- ¾ cup Parmesan Cheese grated, divided
- 1 tsp. salt to taste
- ¼ tsp. black pepper
- ¼-½ tsp. red pepper flakes optional
- parsley finely chopped, or basil chiffonade, optional
Instructions
- Add bacon to a large Dutch Oven or pot and cook over medium heat for 8-10 minutes, stirring occasionally, or until cooked and crispy. Remove the bacon bits from the skillet, drain the fat and add 2 tablespoons back into the pot.
- Bring a separate large pot of water to a boil and cook pasta to al dente according to the package directions. Remove and reserve 1½ cups of pasta water before draining the pasta in a colander.
- Whisk together the egg and egg yolks in a medium-sized bowl along with ½ cup of Parmesan cheese, salt, black pepper, and red pepper flakes. Slowly pour in ¾ cup of reserved pasta water, whisking after each addition to slowly temper the eggs and prevent them from scrambling.
- Add garlic to the bacon grease in the Dutch oven and cook for 30 seconds. Once fragrant and lightly browned, add pasta and egg mixture. Toss to combine. Add in ¼ cup additional liquid, or more, until your desired pasta sauce consistency is reached. Serve with an additional ¼ cup Parmesan cheese and fresh basil or parsley.
Cup of Yum
Notes
- How to prep ahead of time: This dish is best enjoyed immediately.
- How to store: Keep leftover pasta carbonara in an airtight container in the fridge for up to 4 to 5 days.
- How to freeze: If you choose to freeze this dish, be sure as little air comes in contact with the pasta as possible and freeze for up to 2 to 3 months. Note the texture will change upon thawing.
- How to reheat: Warm this dish back up in a skillet on the stove with a little water.
Nutrition Information
Calories
482kcal
(24%)
Carbohydrates
53g
(18%)
Protein
21g
(42%)
Fat
20g
(31%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
3g
Monounsaturated Fat
8g
Trans Fat
0.04g
Cholesterol
178mg
(59%)
Sodium
836mg
(35%)
Potassium
263mg
(8%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
406IU
(8%)
Vitamin C
1mg
(1%)
Calcium
219mg
(22%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 5servings
Amount Per Serving
Calories 482
% Daily Value*
| Calories | 482kcal | 24% |
| Carbohydrates | 53g | 18% |
| Protein | 21g | 42% |
| Fat | 20g | 31% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 178mg | 59% |
| Sodium | 836mg | 35% |
| Potassium | 263mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 406IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 219mg | 22% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.