Spaghetti Carbonara
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
10 mins
-
Total Time
15 mins
-
Servings
6 servings
-
Calories
429 kcal
-
Course
Main Course
Spaghetti Carbonara
Description
Spaghetti Carbonara traditionally uses cured pork jowl like guanciale or pancetta, but this recipe uses chopped bacon cooked until brown and crispy with minced garlic for fragrant flavor. The pasta, cooked until just tender, is immediately combined off heat with beaten eggs, grated Parmesan cheese, and freshly ground black pepper in a warm bowl to create a creamy sauce without curdling.
The method includes reserving some pasta water to adjust the sauce consistency, allowing the starchy water to loosen and bind the sauce evenly with the pasta, resulting in a rich, smooth coating. The dish balances salty, savory bacon with the smooth cheese and peppery notes from the black pepper.
Optional fresh parsley adds a mild herbaceous finish. This Carbonara is served hot and is best enjoyed the day it’s made, though leftovers keep well refrigerated for a few days.
Suggested pasta alternatives include bucatini, linguine, or fettuccine. Room temperature eggs improve sauce texture, and if needed, warming eggs by submerging in warm water before use is recommended.
Ingredients
- salt freshly ground
- black pepper freshly ground
- 1 pound spaghetti (see note 1)
- 6 lices Bacon chopped (see note 2)
- 4 cloves garlic minced
- 3 large egg see note 3
- 1 cup Parmesan Cheese grated, plus more for serving (see note 4, freshly grated
- parsley minced, for garnish, optional, fresh
Instructions
- Adjust an oven rack to the middle position and preheat oven to 200 degrees. Place a large serving bowl on middle rack (large enough to accommodate a pound of cooked pasta).
- Bring 4 quarts water and 1 tablespoon salt to boil. Add spaghetti and cook until al dente, about 10 minutes. Reserve 1 cup pasta water, then drain well.
- Meanwhile, in a medium skillet over medium heat, add bacon and cook until brown and crispy, about 5 to 7 minutes. Stir in garlic until fragrant, about 30 seconds. Remove from heat.
- Carefully remove bowl from oven and add eggs, cheese, and pepper to taste (I like 1/2 teaspoon). Beat with a fork to combine. Immediately add pasta, bacon with garlic, and rendered fat and toss to combine.
- Add a splash of pasta water until desired consistency is reached (it should be creamy), then season to taste with salt and pepper. Garnish with more cheese and freshly parsley, if desired.
Notes
- Use guanciale or pancetta if available, otherwise bacon is an acceptable substitute.
- Bring eggs to room temperature before using for a creamier sauce; warm in warm water if needed.
- Freshly grated Parmesan cheese is essential; avoid pre-grated packaged cheese for best flavor and texture.
- This recipe yields six servings, enough for a main course portion.
- Store leftovers covered in the refrigerator for up to four days, best enjoyed reheated gently.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 429 kcal
% Daily Value*
| Calories | 429kcal | 21% |
| Carbohydrates | 58g | 19% |
| Protein | 22g | 44% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 116mg | 39% |
| Sodium | 433mg | 18% |
| Potassium | 272mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 279IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 218mg | 22% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
