Description
This homemade spaghetti carbonara offers irresistible flavors with simple prep. Featuring bacon, eggs, and cheesy goodness, it’s a quick and satisfying meal for any 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 line a large tray with paper towels.
- Arrange the bacon on a rimmed baking sheet or on a rack for extra crispness. Bake for 15-20 minutes, flipping halfway through, until the bacon is crispy. Transfer to the paper towel-lined tray and chop into small pieces.
- In a large mixing bowl, whisk together the egg yolks, whole egg, Parmesan, Pecorino cheeses, ¼ teaspoon 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 according to package instructions until al dente, about 10 minutes. Reserve ¾ cup of the cooking water before draining the pasta.
- Whisk ⅓ cup of the hot pasta water into the egg mixture to temper the eggs.
- Quickly mix the hot pasta into the bowl with the egg mixture, tossing thoroughly. Add reserved water if needed for consistency. Stir in the bacon and parsley, then serve immediately with additional grated cheese.
Notes
For an even crispier bacon, use a rack while baking.
Feel free to adjust the amount of cheese according to your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 2g
- Sodium: 980mg
- Fat: 34g
- Saturated Fat: 12g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 297mg