Description
Classic Italian Spaghetti Carbonara featuring crispy bacon, a creamy egg and Parmesan sauce, and a hint of garlic and black pepper for a rich and comforting pasta dish.
Ingredients
Scale
Protein and Dairy
- 3 oz. bacon
- 3 large eggs
- 3/4 cup grated Parmesan cheese (divided)
Pasta and Produce
- 12 oz. spaghetti
- 2 cloves garlic
- handful fresh parsley (optional)
Seasonings
- 1/2 tsp freshly cracked black pepper (or to taste)
- 1/2 tsp salt (or to taste)
Instructions
- Boil Pasta: Fill a large pot with water and season it with 1/2 teaspoon salt. Place a lid on the pot and bring it to a boil over high heat.
- Cook Bacon and Garlic: While waiting, cut bacon into small pieces. Cook in a large skillet over medium-low heat until brown and crispy. Remove bacon, reduce heat to low, mince garlic cloves, add to skillet, and sauté for about one minute until fragrant, then turn off heat.
- Prepare Egg Mixture: In a medium bowl, whisk together eggs, 1/2 cup grated Parmesan, and generously cracked black pepper until well combined for a creamy sauce.
- Cook Pasta: When water boils, add spaghetti and cook until al dente. Reserve 1 cup pasta cooking water, then drain pasta in a colander.
- Combine Pasta with Bacon Liquid: Add 1/4 cup reserved pasta water to the skillet with bacon drippings, stir to dissolve browned bits. Add hot drained pasta and toss to combine with the bacon liquid.
- Create Carbonara Sauce: Pour egg and Parmesan mixture over hot pasta and immediately stir or toss continuously. The heat from the pasta will gently cook the eggs forming a creamy sauce. Continue tossing until sauce forms.
- Finish and Season: Add remaining Parmesan, reserved crispy bacon, and more freshly cracked pepper. Toss again, adding more pasta water if mixture is too dry or thick.
- Adjust and Garnish: Taste and adjust salt, Parmesan, or pepper as desired. Top with chopped fresh parsley for garnish and serve immediately.
Notes
- Use about 1/4 cup of chopped fresh parsley (approximately 1/6 of a bunch) for garnish if desired.
- Be cautious not to oversalt the pasta water; you can always add more salt at the end.
- Toss egg mixture with hot pasta quickly to avoid scrambling the eggs; the residual heat should cook the sauce gently.
- If the sauce is too thick, add reserved pasta water a little at a time to reach desired creaminess.
- Use freshly grated Parmesan for best flavor and texture.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 185 mg
