Description
Homemade Spaghetti Carbonara offers irresistible flavor with simple prep. Featuring rich bacon, creamy cheeses, and fresh parsley, it’s ideal for a quick dinner or comforting meal.
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 line a large tray with paper towels.
- Arrange the bacon on a rimmed baking sheet or a rack for crispy texture. Bake for 15-20 minutes, flipping halfway, until golden and crisp. Transfer to the tray to absorb excess fat and chop into small pieces.
- In a large mixing bowl, whisk together egg yolks, whole egg, Parmesan, Pecorino cheeses, ¼ teaspoon salt, and black pepper. A large pasta serving bowl works well for mixing and serving.
- Bring 4-5 quarts of water to a boil in a large pot, adding 1 tablespoon of salt. Cook the pasta according to package directions until al dente, typically about 10 minutes. Reserve ¾ cup of the cooking water before draining the pasta.
- Incorporate ⅓ cup of the hot pasta water into the egg mixture, ensuring the eggs do not scramble.
- Quickly mix the hot pasta into the bowl, tossing immediately with tongs or spoons. Add extra water if the sauce is too dry. Top the pasta with bacon and parsley, tossing to combine. Serve promptly with additional cheese as desired.
Notes
For extra flavor, use freshly cracked black pepper.
Feel free to substitute the pasta with bucatini or linguine for a slight variation.
Garlic can be added for an aromatic touch.
Nutrition
- Serving Size: 1 serving
- Calories: 583
- Sugar: 1g
- Sodium: 750mg
- Fat: 39g
- Saturated Fat: 14g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 200mg