Description
This Homemade Spaghetti Carbonara is a standout dish with its rich flavor, made with only five ingredients including crispy bacon and creamy cheeses. It comes together quickly, making it a wonderful option for a comforting meal 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
Instructions
- Preheat the oven to 400°F (200°C) and line a large tray with paper towels.
- Arrange bacon on a baking sheet, or on a rack, and bake for 15-20 minutes, flipping halfway, until crisp. Transfer to the tray to drain and chop into small pieces.
- In a mixing bowl, whisk together egg yolks, whole egg, Parmesan, Pecorino cheeses, salt, and black pepper.
- In a large pot, bring 4-5 quarts of water to a boil and add 1 tablespoon salt. Cook the pasta until al dente, about 10 minutes, then reserve ¾ cup of cooking water before draining the pasta.
- Whisk ⅓ cup of the hot pasta water into the egg mixture to temper the eggs.
- Combine the hot pasta with the egg mixture, tossing quickly with tongs. Add reserved water if needed to adjust the sauce's consistency. Finally, stir in the bacon and parsley and serve immediately with extra cheese.
Notes
Use high-quality cheese for the best flavor.
Ensure the pasta is hot when combining with the egg mixture to create a creamy sauce without scrambling the eggs.
Feel free to adjust the ratio of parmesan to Pecorino based on your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 750
- Sugar: 2g
- Sodium: 800mg
- Fat: 42g
- Saturated Fat: 15g
- Unsaturated Fat: 27g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 300mg