Spaghetti alla Carbonara
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
6
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Calories
535 kcal
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Course
Main Course
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Cuisine
Italian
Spaghetti alla Carbonara
Description
This Spaghetti alla Carbonara begins with cooking spaghetti in salted water until al dente, reserving some pasta water to adjust sauce consistency. Bacon strips are sautéed with black pepper in olive oil until lightly browned, creating a savory base with a peppery kick.
The sauce is prepared by whisking egg yolks with grated Pecorino Romano cheese, forming a thick, creamy mixture without cream. Hot pasta and some reserved pasta water are combined with the bacon, then the egg and cheese mixture is quickly tossed in off the heat. The residual heat gently cooks the sauce, coating each pasta strand with a glossy, rich texture without scrambling the eggs.
The dish is served divided in bowls with a nest-like presentation in the center, showcasing the creamy sauce and bacon. This classic Italian preparation emphasizes simple ingredients balanced through precise technique to deliver a satisfying and elegant pasta dish.
The note references Mario Batali’s adaptation, indicating this version honors traditional preparation methods.
Ingredients
- 1 pound spaghetti
- kosher salt
- 1 tablespoon extra virgin olive oil
- 6 ounces Bacon cut into ½-inch wide strips, sliced
- 1 tablespoon black pepper
- 6 large egg
- ½ cup Pecorino Romano cheese grated
Instructions
- In a large pot, cook the spaghetti in generously salted water until al dente. Drain, reserving ¾ cup of the pasta water.
- While the spaghetti is cooking, in another large pot heat the olive oil over medium high heat and cook the bacon until lightly browned, stirring occasionally, about 5-7 minutes. Stir in the pepper and remove from the heat.
- Separate the eggs, being careful to keep the egg yolks intact. Put the whites in a small bowl and the yolks in another or place the yolks each back into one half of it's shell. Whisk the egg whites until frothy. Whisk in the pecorino romano.
- Add the reserved pasta water to the bacon and bring to a simmer. Remove from the heat.
- Add the hot pasta to the bacon mixture and toss well to combine.
- Add the whisked eggs and cheese to the pasta, stir and toss to coat well. The residual heat from the hot pasta will cook the sauce, but toss quickly so the eggs don't scramble.
- Divide the pasta among six bowls making a nest in the center of each pile of pasta. Gently drop an egg yolk into the center of each portion and serve immediately. Stir the yolk into the pasta so it will cook.
- Add more black pepper and grated pecorino romano to taste.
Notes
- This recipe adapts Mario Batali's version from Molto Gusto.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 535 kcal
% Daily Value*
| Calories | 535kcal | 27% |
| Carbohydrates | 58g | 19% |
| Protein | 23g | 46% |
| Fat | 22g | 34% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 238mg | 79% |
| Sodium | 373mg | 16% |
| Potassium | 323mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 351IU | 7% |
| Calcium | 141mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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