Description
This Homemade Spaghetti Carbonara is a delightful dish that combines crisp bacon, creamy cheeses, and fresh pasta for an easy, comforting meal. Perfect for any dinner occasion.
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 prepare a large tray lined with paper towels.
- Arrange bacon on a rimmed baking sheet and bake for 15-20 minutes until crisp and deep-colored, flipping halfway. Transfer to the paper towel-lined tray and chop into small pieces.
- In a large bowl, whisk together egg yolks, the whole egg, Parmesan cheese, Pecorino cheese, salt, and black pepper.
- Bring a large pot of water to a boil, add salt, and cook the pasta according to package instructions until al dente. Reserve ¾ cup of the cooking water before draining the pasta.
- Whisk ⅓ cup of hot pasta water into the egg mixture to temper the eggs and prevent scrambling.
- Toss the hot drained pasta into the egg mixture immediately, mixing quickly and thoroughly. Adjust with additional water if necessary.
- Sprinkle bacon and parsley over the pasta, toss again, and serve immediately with extra grated cheese.
Notes
Using a mix of parmesan and pecorino adds depth to the flavor.
Serve immediately after preparation for the best texture.
For a lighter dish, consider reducing the amount of bacon.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 1g
- Sodium: 970mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 200mg