Spaghetti Carbonara
This Spaghetti Carbonara is a simple, traditional Italian recipe. With bacon, garlic, and fresh grated cheese, it is full of flavor!
Servings: 6
Calories: 730kcal
Ingredients
- 1 pound spaghetti
- 1 pound bacon
- 5-6 cloves garlic
- 2 eggs
- 2 tablespoons heavy cream
- pepper to taste
- 5 ounces parmigiano reggiano grated on the finest side of a box grater
Instructions
- Cook pasta to al dente according to package instructions in a large pot of salted water. DO NOT DRAIN. While pasta is cooking, cook bacon in a large skillet. When bacon is cooked and slightly crispy, remove from skillet and drain all but about 3-4 tablespoons of the remaining bacon grease from the skillet. Crumble bacon.
- Return skillet to stovetop and reduce heat to low. Stir in garlic and heat until garlic becomes golden brown and fragrant.
- Beat together eggs, cream, and pepper. Stir in about 1/2 of the grated cheese to the egg mixture. Add a ladle or two of the hot pasta water and stir well. *This will prevent the eggs from scrambling and keeps the sauce creamy. See recipe notes.*
- Using tongs, take pasta directly from pasta water to the skillet. Add crumbled bacon, egg mixture, and remaining Parmesan to pasta. Toss together until everything is mixed together.
- Serve immediately. If the pasta becomes too dry, spoon in some of the reserved pasta water or heavy cream a little at a time. Garnish with black pepper and extra grated cheese.
Video
Notes
- Be VERY careful when adding the egg mixture. If the pan is too hot the egg will curdle and you will have what one of our readers called "breakfast pasta".
- This dish is best right out of the warm pan. Leftovers will not be as creamy so try to eat it right away!
- Add grilled chicken or shrimp for extra protein.
Nutrition
Calories: 730kcal | Carbohydrates: 59g | Protein: 30g | Fat: 41g | Saturated Fat: 16g | Cholesterol: 127mg | Sodium: 907mg | Potassium: 370mg | Fiber: 2g | Sugar: 2g | Vitamin A: 365IU | Vitamin C: 1mg | Calcium: 315mg | Iron: 2mg