Spaghetti Carbonara Recipe
User Reviews
4.8
Spaghetti Carbonara Recipe
Description
This Spaghetti Carbonara begins with cooking diced bacon until crisp and removing it from the skillet. Garlic is gently sautéed in the rendered bacon fat to develop aroma without burning. Meanwhile, a mixture of eggs, half of the Parmesan, and freshly cracked black pepper is whisked together to form the base of the sauce.
The spaghetti is cooked al dente in salted boiling water, then drained reserving some pasta water. The hot drained pasta is immediately tossed with the egg and cheese mixture off heat, allowing the residual heat to cook the eggs gently into a creamy coating rather than scrambling them. Some reserved pasta water can be added to loosen the sauce as needed.
Finally, crisp bacon bits and fresh parsley are stirred in to complete the dish. The contrast of salty bacon and cheese with pepper's bite, together with silken pasta, creates a balanced flavor profile. Parsley provides a fresh, herbal note.
Work quickly once pasta is drained to ensure a smooth sauce. Salt in pasta water should be moderate to avoid oversalting. Enjoy immediately to appreciate the sauce's creamy texture before it thickens.
Ingredients
- 3 oz. Bacon $1.10
- 2 cloves garlic $0.10
- 12 oz. spaghetti $0.66
- 3 egg $0.99, large
- ¾ cup Parmesan Cheese $1.35, grated, divided
- ½ tsp black pepper $0.10, freshly cracked; or to taste
- ½ tsp salt $0.01, or to taste
- parsley $0.17, fresh; optional; quantity handful
Instructions
- Fill a large pot with water for the pasta and season with salt**. Place a lid on the pot and bring it up to a boil over high heat.
- While waiting for the water to boil, cut the bacon into small pieces. Cook the bacon in a large skillet over medium-low heat until brown and crispy. Remove the cooked bacon from the skillet, then turn the heat down to low. Mince two cloves of garlic, add them to the warm skillet, and sauté for about one minute or until fragrant and softened, then turn off the heat.
- In a medium bowl, whisk together the eggs, 1/2 cup of the Parmesan, and a generous dose of freshly cracked pepper. It's really important that these ingredients are well-mixed to ensure the creamy sauce comes together properly.
- The water should be boiling at this point, so add the pasta, stir well, and continue to boil the pasta until al dente. Reserve one cup of the starchy pasta cooking water, then drain the pasta in a colander.
- Add 1/4 cup of the reserved pasta water to the skillet that was used to cook the bacon. Stir the warm water in the skillet and dissolve the browned bits from the surface of the skillet. Add the steaming hot drained pasta to the skillet and toss in the bacon liquid in the skillet.
- Pour the egg and Parmesan mixture over the hot pasta and immediately begin to stir or toss the pasta. The residual heat from the pasta cooks the eggs as you toss everything together.*** Continue to stir the hot pasta in the egg mixture until a creamy sauce forms.
- Add the remaining Parmesan, a little more freshly cracked pepper, and the reserved bacon bits, and toss again. If the pasta becomes too thick, dry, or sticky add a splash more of the reserved pasta water.
- Finally, taste the pasta and adjust the salt, Parmesan, or pepper to taste. Top with a pinch or two of roughly chopped parsley leaves.
Notes
- Measure fresh parsley carefully; about 1/4 cup chopped was used here for a balanced herbal note.
- Use moderate salt in pasta water since added cheese and bacon contribute saltiness; adjust seasoning at the end if needed.
- Toss pasta quickly with the egg mixture to cook the eggs gently without scrambling, ensuring a creamy sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 361 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 361kcal | 18% |
| Carbohydrates | 45g | 15% |
| Protein | 16g | 32% |
| Fat | 12g | 18% |
| Sodium | 547mg | 23% |
| Fiber | 2g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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