Description
Experience the authentic flavors of Italy with this Classic Spaghetti Carbonara recipe. Quick and easy to prepare, this creamy pasta dish combines crispy bacon, freshly grated Parmesan, and a luscious egg sauce tempered with pasta water to create a perfect balance of rich and savory. Perfect for a comforting weeknight dinner that feels indulgent yet simple.
Ingredients
Scale
Primary Ingredients
- 1 lb spaghetti pasta
- 8 ounces bacon, diced
- 2 large eggs
- 1 cup freshly grated Parmesan cheese + extra for garnish
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon coarse salt
- 2 tablespoons extra virgin olive oil
- Fresh parsley, roughly chopped to garnish
Instructions
- Prepare the Egg Mixture: Whisk together the eggs, Parmesan cheese, salt, and ground black pepper in a small bowl until well combined. Set aside to allow flavors to meld.
- Cook the Bacon: Heat the extra virgin olive oil over medium-high heat in a large skillet or Dutch oven. Add the diced bacon and cook for 8-10 minutes, stirring occasionally, until it is crisp around the edges. Remove from heat, save 3 tablespoons of the rendered bacon fat, and drain the rest. Return the reserved bacon fat to the skillet.
- Cook the Spaghetti: While bacon is cooking, boil the spaghetti pasta in salted water following package instructions until al dente. Reserve 1 cup of the pasta cooking water before draining the pasta.
- Toss Pasta with Bacon: Immediately add the drained spaghetti back into the skillet with the reserved bacon fat and cooked bacon. Toss to coat the pasta evenly in the flavorful fat.
- Temper the Egg Mixture: Slowly add one tablespoon of the hot reserved pasta water to the egg and cheese mixture while whisking vigorously. This step gently raises the temperature of the eggs to prevent scrambling later.
- Combine Sauce and Pasta: Gradually pour the tempered egg mixture into the bacon and pasta skillet, stirring constantly to ensure the sauce coats the pasta evenly and thickens slightly without curdling.
- Adjust Consistency: Add 2 to 3 tablespoons of the reserved pasta water at a time, stirring continuously until the sauce achieves a smooth, creamy consistency. Approximately 1/2 cup total is typically used, but adjust based on preference.
- Final Seasoning and Garnish: Taste and adjust seasoning by adding more salt and pepper as needed. Garnish with freshly chopped parsley and extra grated Parmesan cheese. Serve immediately for best flavor and texture.
Notes
- Use fresh eggs and high-quality Parmesan for the best flavor.
- Tempering the eggs prevents them from scrambling when mixed with hot pasta.
- Save some pasta water; its starch helps to create a creamy carbonara sauce without cream.
- Bacon can be substituted with pancetta or guanciale for a more traditional Italian flavor.
- Serve immediately as the sauce thickens upon standing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing and Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 520 kcal
- Sugar: 1 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 56 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 180 mg
Keywords: Spaghetti Carbonara, Italian Pasta, Quick Pasta Recipe, Bacon Pasta, Creamy Carbonara, Classic Carbonara
