Spaghetti Carbonara
User Reviews
4.5
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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
497 kcal
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Course
Main Course
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Cuisine
Italian
Spaghetti Carbonara
Description
Spaghetti Carbonara begins with cooking pasta until al dente. Meanwhile, eggs are whisked with Pecorino Romano cheese to form the sauce base. Bacon cubes are rendered until crisp, then garlic is briefly cooked to avoid burning. The drained, hot pasta is tossed in the bacon fat, allowing it to absorb flavor. Removing the pan from heat, the egg-cheese mixture is quickly combined with the pasta, thickening through residual heat without forming scrambled eggs. The dish is finished with fresh ground black pepper, chopped parsley, and extra cheese for garnish.
The resulting dish combines tender pasta with a creamy, silky coating and crispy bacon bits. The garlic adds aromatic depth while the Pecorino provides a salty tang. The careful off-heat technique ensures a smooth sauce texture. This Carbonara can be served immediately as a filling main course, often paired with a simple green salad or crusty bread.
When preparing, reserve some pasta cooking water to thin the sauce if needed. Work quickly when mixing eggs with pasta to avoid scrambling. Adjust seasoning with salt and black pepper to taste, using freshly ground pepper for best flavor. Garnishes add fresh notes and visual appeal.
Ingredients
- 1 pound spaghetti
- 3 egg at room temperature, large
- 1 cup Pecorino Romano cheese can use Parmesan cheese, freshly grated
- 1 tablespoon olive oil
- 6 lices Bacon cubed (can use pancetta, thick-cut
- 3 cloves garlic minced
- salt to taste, kosher salt and freshly ground
- black pepper to taste, kosher salt and freshly ground
- parsley garnish, chopped fresh parsley and extra cheese
- cheese garnish, chopped fresh parsley and extra cheese
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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