Spaghetti Carbonara Recipe
User Reviews
4.9
Spaghetti Carbonara Recipe
Description
This Spaghetti Carbonara Recipe features spaghetti tossed with crisped bacon, a broth reduced to concentrate flavors, and fresh arugula and parsley for brightness. Bacon is cooked until its fat is rendered, then removed, allowing the broth to simmer in the rendered fat and chicken broth for 8 to 10 minutes to reduce. The pasta is cooked slightly under al dente and combined with the reduced broth, greens, and herbs over high heat allowing it to finish cooking in the flavorful liquid. Cheese blends of Parmigiano Reggiano and Pecorino Romano are stirred in at the end, coating each strand with a creamy, savory layer while melted bacon pieces add a satisfying chew.
The dish balances the smoky richness of bacon fat and cheeses with the peppery notes from arugula and black pepper. Using chicken broth and vinegar in the cooking liquid gives a subtle acidity that lifts the overall flavor. The pasta is best enjoyed freshly tossed, with its sauce made by combining cheese, eggs, and bacon broth rather than cream, ensuring a traditional texture.
Ingredients
- 10 ounces spaghetti or gluten-free spaghetti, dried, Delallo brand
- 4 cups water cold
- 6 lices Bacon cut into 1/2-inch dices, center cut
- 6 tbsp white vinegar
- 3/4 cup chicken broth low-sodium
- 1/4 tsp kosher salt
- 1 1/2 cups arugula chopped, or frisée lettuce, baby
- 3 tbsp Italian parsley (chopped)
- salt Kosher salt
- black pepper Kosher salt
- 1/4 cup Parmigiano Reggiano cheese grated
- 3 tablespoons Pecorino Romano cheese preferably Locatelli, grated
- 4 egg extra large
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 DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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