Spaghetti Carbonara

Name: Spaghetti Carbonara
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6 serving
Ingredients: 1 pound Spaghetti; 3 large eggs; 1 cup freshly-grated Pecorino Romano cheese; 1 tablespoon olive oil; 6 lices thick-cut bacon; 3 cloves garlic; Kosher salt and freshly ground black pepper; Garnish: chopped fresh parsley and extra cheese

User Reviews

4.5

153 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings
6
Calories
497 kcal
Course
Main Course
Cuisine
Italian

Spaghetti Carbonara

Iris Warren

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A classic pasta dish made with spaghetti, eggs, Pecorino Romano cheese, and bacon. You only need 6-ingredients and 20 minutes to make this rich and silky spaghetti! It is a dinner favorite!

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Ingredients

Servings

1 pound Spaghetti
3 large eggs, at room temperature
1 cup freshly-grated Pecorino Romano cheese (can use Parmesan cheese)
1 tablespoon olive oil
6 lices thick-cut bacon, cubed (can use pancetta)
3 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
Garnish: chopped fresh parsley and extra cheese

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Instructions

Bring a large pot of salted water to a boil, add the pasta and cook until al dente, according to package directions.
While the pasta is cooking, make the sauce. In a small bowl, whisk the eggs and cheese together until there are no clumps. Set aside.
In a large, deep skillet, heat the olive oil over medium heat. Add the bacon (or pancetta) and cook for about 3 minutes, until fat is rendered, and the bacon is crispy. Add the garlic and cook for 1 minute, stirring so it doesn’t burn.
When the pasta is done cooking, reserve 3/4 cup of the starchy cooking water. Use a colander to drain the pasta.
Add the hot, drained pasta to the skillet. Make sure the pasta is still hot so it will cook the eggs. Toss the pasta with tongs until the pasta is well coated in the bacon fat. Remove the skillet from the heat.
Pour the egg/cheese mixture over the pasta, whisking quickly until the eggs thicken. Make sure you do this off the heat and quickly, so the eggs don’t scramble. To thin out the sauce, add a little bit of the reserved pasta water and toss until desired consistency is reached.
Season with salt and freshly ground pepper, to taste. Transfer the pasta to plates or bowls and garnish with fresh parsley and extra cheese. Serve immediately.

Nutrition Information

Show Details

Calories 497kcal (25%) Carbohydrates 59g (20%) Protein 20g (40%) Fat 19g (29%) Saturated Fat 7g (35%) Polyunsaturated Fat 3g Monounsaturated Fat 8g Trans Fat 0.04g Cholesterol 111mg (37%) Sodium 473mg (20%) Potassium 279mg (8%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 271IU (5%) Vitamin C 0.5mg (1%) Calcium 179mg (18%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 497 kcal

% Daily Value*

Calories	497kcal	25%
Carbohydrates	59g	20%
Protein	20g	40%
Fat	19g	29%
Saturated Fat	7g	35%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	8g	40%
Trans Fat	0.04g	2%
Cholesterol	111mg	37%
Sodium	473mg	20%
Potassium	279mg	6%
Fiber	2g	8%
Sugar	2g	4%
Vitamin A	271IU	5%
Vitamin C	0.5mg	1%
Calcium	179mg	18%
Iron	2mg	11%