Description
Classic Italian Spaghetti Carbonara made with crispy bacon, creamy egg and Parmesan sauce, and a touch of garlic and parsley. A quick and delicious pasta dish perfect for any night.
Ingredients
Scale
Main Ingredients
- 3 oz. bacon
- 2 cloves garlic
- 12 oz. spaghetti
- 3 large eggs
- 3/4 cup grated Parmesan cheese, divided
- 1/2 tsp freshly cracked black pepper
- 1/2 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 water is boiling, cut bacon into small pieces and cook in a large skillet over medium-low heat until brown and crispy. Remove bacon from skillet. Mince garlic cloves, add to warm skillet, and sauté on low heat for about one minute until fragrant and softened. Turn off heat.
- Prepare Egg Mixture: In a medium bowl, whisk together eggs, 1/2 cup of the grated Parmesan, and freshly cracked black pepper until well combined for a creamy sauce.
- Cook Spaghetti: Add spaghetti to boiling water and cook until al dente. Reserve 1 cup of pasta cooking water before draining pasta in a colander.
- Combine Pasta and Bacon Liquid: Add 1/4 cup reserved pasta water to the skillet used for bacon, stirring to dissolve browned bits. Add drained hot pasta to skillet and toss to coat with bacon liquid.
- Make Carbonara Sauce: Pour egg and Parmesan mixture over hot pasta and immediately stir or toss vigorously. The residual heat will cook the eggs and form a creamy sauce. Continue stirring until sauce thickens.
- Finish Dish: Add remaining Parmesan, crispy bacon pieces, and more freshly cracked pepper. Toss again, adding reserved pasta water if needed to adjust sauce consistency.
- Adjust Seasoning and Garnish: Taste and adjust salt, Parmesan, and pepper as desired. Garnish with roughly chopped fresh parsley.
Notes
- The parsley amount used was about 1/4 cup, roughly 1/6 of a bunch minced.
- Use caution with salt in pasta water to avoid over-salting the dish; you can adjust seasoning later.
- Work quickly when combining egg mixture with hot pasta to prevent scrambling eggs; toss continuously to create a smooth sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 1 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 185 mg
