Description
This classic Spaghetti Carbonara recipe delivers a creamy, savory pasta dish made with crispy bacon, garlic, eggs, and Parmesan cheese. It’s quick and easy to prepare, relying on the residual heat of the pasta to create a smooth, luxurious sauce without any cream. Finished with freshly cracked black pepper and optional parsley, it’s a rich yet simple Italian favorite perfect for weeknight dinners or special occasions.
Ingredients
Scale
Meat and Dairy
- 3 oz. bacon
- 3 large eggs
- ¾ cup grated Parmesan cheese (divided)
Produce
- 2 cloves garlic
- Handful fresh parsley (optional, about ¼ cup minced)
Pantry
- 12 oz. spaghetti
- ½ tsp freshly cracked black pepper (or to taste)
- ½ tsp salt (or to taste)
Instructions
- Boil the pasta water: Fill a large pot with water and season it lightly with salt. Cover with a lid and bring the water to a rolling boil over high heat to prepare for cooking the spaghetti.
- Cook the bacon: While waiting for the water to boil, chop the bacon into small pieces. In a large skillet over medium-low heat, cook the bacon until it becomes brown and crispy. Remove the cooked bacon bits and set aside, then reduce the skillet heat to low.
- Sauté garlic: Mince the garlic cloves and add them to the warm skillet used for the bacon. Sauté for about one minute until fragrant and softened, then turn off the heat to avoid burning.
- Prepare the egg mixture: In a medium bowl, whisk together the eggs, half a cup of grated Parmesan, and a generous amount of freshly cracked black pepper. Mix well to create a creamy base for the sauce.
- Cook the pasta: With the water boiling, add the spaghetti and cook until al dente according to package instructions. Reserve one cup of pasta cooking water before draining the spaghetti in a colander.
- Combine pasta with bacon liquid: Add a quarter cup of the reserved pasta water to the skillet with garlic and bacon drippings. Stir to dissolve any browned bits from the skillet. Return the drained hot spaghetti to the skillet and toss it thoroughly in the bacon liquid to coat evenly.
- Create the carbonara sauce: Pour the egg and Parmesan mixture over the hot pasta immediately. Using tongs or a fork, vigorously stir and toss the pasta to ensure the eggs cook gently and form a creamy sauce without scrambling. Continue mixing until sauce is silky and coats the pasta evenly.
- Finish the dish: Add the remaining Parmesan, the crispy bacon bits, and more freshly cracked black pepper to the pasta. Toss again, adding small splashes of reserved pasta water if the sauce is too thick or sticky, to achieve the perfect consistency.
- Season and garnish: Taste the pasta and adjust salt, pepper, or Parmesan as needed. Finish by sprinkling with chopped parsley for a fresh, vibrant touch before serving.
Notes
- The fresh parsley used is about ¼ cup when minced, roughly 1/6 of a bunch, which adds a light herbal brightness to the dish.
- Be cautious with salting the pasta water because the bacon and cheese already contribute saltiness. It’s easier to add salt at the end than to fix an overly salty dish.
- The key to a smooth carbonara sauce is to toss the pasta quickly with the egg mixture while the pasta is hot but off the heat, preventing the eggs from scrambling.
Nutrition
- Serving Size: 1 serving (approx. 1 cup)
- Calories: 370 kcal
- Sugar: 1 g
- Sodium: 530 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 190 mg
