Description
This Homemade Spaghetti Carbonara is a true Italian classic, made with just five key ingredients. Its creamy texture and rich flavor make it ideal for a quick dinner or comforting meal any day.
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 with paper towels.
- Arrange the bacon on a baking sheet or a rack, then bake for 15-20 minutes, flipping halfway through, until crispy. Transfer to the tray to absorb excess fat and chop into small pieces.
- In a large mixing bowl, whisk together the egg yolks, whole egg, Parmesan, Pecorino cheeses, ¼ teaspoon of salt, and black pepper. A serving bowl works well for mixing and serving.
- In a large saucepan, bring 4-5 quarts of water to a boil and add 1 tablespoon of salt. Cook the pasta according to package directions until al dente, usually about 10 minutes. Reserve ¾ cup of the pasta cooking water before draining.
- Whisk â…“ cup of the hot pasta water into the egg mixture to temper the eggs and prevent scrambling.
- Add the hot pasta to the bowl and quickly toss everything together using tongs or two spoons, adding more water if the sauce is too dry. Finally, sprinkle the bacon and parsley over the pasta and toss again. Serve immediately, with extra cheese if desired.
Notes
Feel free to adjust the type of pasta used according to your preference.
Make sure the pasta is hot when combined with the egg mixture to create a creamy sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 635
- Sugar: 1g
- Sodium: 978mg
- Fat: 38g
- Saturated Fat: 13g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 215mg