Description
This Homemade Spaghetti Carbonara features bacon and a creamy egg-cheese sauce for a delightful, quick dinner option. Perfect for a comfort food craving!
Ingredients
Scale
- 12 ounces (225 g) thick-sliced bacon
- Kosher salt
- 3 large egg yolks
- 1 large whole egg
- ½ cup freshly grated parmesan cheese, plus more for serving
- ½ cup freshly grated pecorino romano cheese, plus more for serving
- Freshly ground black pepper, to taste
- 1 pound (450 g) dried spaghetti, bucatini or linguine pasta
- ¼ cup chopped fresh italian parsley
Instructions
- Preheat the oven to 400°F (200°C) and prepare a tray with paper towels.
- Place the bacon on a rimmed baking sheet or a rack for extra crispiness. Bake for 15-20 minutes, flipping halfway, until crispy and deep in color. Transfer to the tray to absorb excess fat and chop into small pieces.
- In a large mixing bowl, whisk together egg yolks, a whole egg, Parmesan, Pecorino cheese, ¼ teaspoon salt, and black pepper. A large pasta serving bowl works best for mixing and serving.
- Boil 4-5 quarts of water in a large pot, adding 1 tablespoon salt. Cook pasta according to package instructions until al dente, typically about 10 minutes. Reserve ¾ cup of cooking water before draining the pasta.
- Mix ⅓ cup of the hot pasta water into the egg mixture to temper the eggs and prevent scrambling.
- Quickly toss the hot pasta into the bowl with the egg mixture, stirring with tongs or spoons. Adjust with more water if needed for a creamy sauce. Top with bacon pieces and parsley, and serve immediately with extra grated cheese.
Notes
For extra crispy bacon, use a rack to bake it.
Make sure to add the pasta to the egg mixture while it’s hot for the best texture.
Use fresh herbs to enhance flavor and presentation.
Nutrition
- Serving Size: 1 serving
- Calories: 675
- Sugar: 1g
- Sodium: 980mg
- Fat: 38g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 202mg