Spaghetti Carbonara
Spaghetti Carbonara features al dente spaghetti coated in a creamy sauce made from eggs and Pecorino Romano cheese, enriched by crispy bacon and garlic. The sauce is created by combining hot pasta with the egg and cheese mixture off heat to prevent scrambling, relying on the pasta's residual heat. Black pepper adds a mild spiciness, with fresh parsley and extra cheese serving as garnish. This Italian classic delivers a smooth texture with savory and subtly sharp flavors, making it a popular choice for a comforting meal.
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
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 497
% 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.