Description

This Homemade Spaghetti Carbonara is a delightful blend of crispy bacon, creamy egg sauce, and rich cheeses. It’s quick to prepare and perfectly satisfying, making it an ideal choice for a comforting dinner any night of the week.

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

Cook Mode Prevent your screen from going dark

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 and bake for 15-20 minutes, flipping halfway through, until crisp. Transfer to the tray and chop into small pieces.
In a large mixing bowl, whisk together the egg yolks, whole egg, Parmesan, Pecorino, salt, and black pepper.
In a large pot, bring 4-5 quarts of water to a boil, add 1 tablespoon salt, and cook the pasta according to package directions until al dente, about 10 minutes. Scoop out ¾ cup of the cooking water before draining the pasta.
Whisk ⅓ cup of the hot pasta water into the egg mixture to temper the eggs.
Add the drained pasta to the bowl with the egg mixture and toss quickly using tongs. Add more reserved water if necessary to achieve a creamy consistency. Mix in the bacon and parsley, then serve immediately with extra cheese.

Notes

For additional flavor, feel free to add more black pepper or herbs of your choice.
Make sure to toss the pasta with the egg mixture quickly to prevent scrambling the eggs.

Nutrition

Serving Size: 1 serving
Calories: 592
Sugar: 1g
Sodium: 786mg
Fat: 35g
Saturated Fat: 12g
Unsaturated Fat: 19g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 2g
Protein: 22g
Cholesterol: 234mg