Description
A classic Italian spaghetti carbonara recipe combining crispy bacon, creamy egg and Parmesan sauce, and freshly cracked black pepper for a rich, comforting pasta dish.
Ingredients
Scale
Main Ingredients
- 3 oz. bacon
- 2 cloves garlic
- 12 oz. spaghetti
- 3 large eggs
- ¾ cup grated Parmesan (divided)
- ½ tsp freshly cracked black pepper
- ½ tsp salt
- Handful fresh parsley (optional)
Instructions
- Boil Pasta: Fill a large pot with water, season with salt, cover with a lid, and bring to a boil over high heat.
- Cook Bacon and Garlic: While waiting, cut bacon into small pieces and cook over medium-low heat in a large skillet until brown and crispy. Remove bacon, reduce heat to low, add minced garlic, sauté for about one minute until fragrant and softened, then turn off heat.
- Prepare Egg Mixture: In a medium bowl, whisk together eggs, ½ cup Parmesan, and freshly cracked black pepper until well combined for a creamy sauce base.
- Cook Pasta: Add pasta to boiling water, stir well, cook until al dente. Reserve 1 cup of pasta cooking water and then drain pasta in a colander.
- Combine Bacon Liquid and Pasta: Add ¼ cup reserved pasta water to the bacon skillet, stir to dissolve browned bits. Add hot drained pasta to skillet, tossing with bacon liquid.
- Create Sauce: Pour egg and Parmesan mixture over hot pasta, immediately stir or toss pasta vigorously to cook eggs using residual heat and form creamy sauce.
- Finish the Dish: Add remaining Parmesan, more black pepper, and bacon bits, toss again. If sauce is too thick or sticky, add more reserved pasta water.
- Adjust and Garnish: Taste and adjust salt, Parmesan, or pepper as needed. Top with roughly chopped parsley for freshness and serve immediately.
Notes
- My handful of fresh parsley was about ¼ cup, roughly minced, approximately 1/6 of a bunch.
- Use moderate salt in pasta water to avoid overly salty dish; you can season more at the end.
- Work quickly when tossing eggs with hot pasta to cook eggs without scrambling.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 190 mg
