Spaghetti Carbonara Recipe
User Reviews
4.9
171 reviews
Excellent
Spaghetti Carbonara Recipe
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With pasta tossed with diced bacon, grated cheese, and copious amounts of black pepper and topped with a poached egg, this Spaghetti Carbonara recipe is smooth and creamy while incredible flavor. Though simple to make, it tastes and looks like something straight from an Italian restaurant.
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Ingredients
- 10 ounces dried Delallo spaghetti (or gluten-free spaghetti)
- 4 cups cold water
- 6 lices center cut bacon (cut into 1/2-inch dices)
- 6 tbsp white vinegar
- 3/4 cup low-sodium chicken broth
- 1/4 tsp kosher salt
- 1 1/2 cups baby arugula or frisée lettuce (chopped)
- 3 tbsp Italian parsley (chopped)
- Kosher salt and ground black pepper
- 1/4 cup grated Parmigiano Reggiano cheese
- 3 tablespoons grated Pecorino Romano (preferably Locatelli)
- 4 extra large eggs
Instructions
- Bring a large pot of generously salted water to a boil.
- In a deep skillet or medium pot, egg-poaching liquid to a boil over high heat, then leave on low heat.
- Heat a large (12-inch) skillet over medium-high heat, cook bacon until fat renders and meat is slightly crisp, about 10 minutes. Set aside with a slotted spoon and transfer to a plate, leaving the fat in the skillet.
- At the same time, add the pasta to the salted water, and add the broth to the bacon fat and simmer the broth to reduce by 1/3, about 8 to 10 minutes.
- Cook the pasta until al dente, under-cooking by 2 minutes, about 8 to 10 minutes. Drain pasta but do not rinse.
- To the broth add the arugula, parsley and 1/4 teaspoon salt and black pepper.
- Add drained pasta, raise heat to high, and toss to coat with sauce.
- Finish cooking the pasta in the broth for 2 minutes, then remove from heat, stir in cheese, and toss. The spaghetti will soak up any liquid. Chop bacon and add to pasta.
- Working one at a time, carefully crack each egg into a small bowl and very gently slide into barely boiling poaching liquid. Cook until whites set but yolks are still runny, about 2 to 3 minutes. Using a slotted spoon, lift each egg out of the water.
- Evenly divide pasta between 4 warm bowls. Place each egg atop each bowl of pasta. Top generously with black pepper.
- Serve immediately, mixing up the pasta to spread the egg and yolk throughout the bowl.
Nutrition Information
Show Details
Serving
1generous cup pasta with 1 egg
Calories
422kcal
(21%)
Carbohydrates
52g
(17%)
Protein
23g
(46%)
Fat
12g
(18%)
Saturated Fat
5g
(25%)
Cholesterol
227mg
(76%)
Sodium
546mg
(23%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 422 kcal
% Daily Value*
| Serving | 1generous cup pasta with 1 egg | |
| Calories | 422kcal | 21% |
| Carbohydrates | 52g | 17% |
| Protein | 23g | 46% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 227mg | 76% |
| Sodium | 546mg | 23% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
171 reviews
Excellent
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