Description
This spaghetti carbonara is a delightful blend of flavors with crispy bacon, creamy cheeses, and fresh parsley. Perfect for a quick dinner when you crave comfort food.
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 crispiness. Bake for 15-20 minutes until bacon is crisp, flipping halfway through. Blot with paper towels and chop into small pieces.
- In a large mixing bowl, whisk together egg yolks, whole egg, Parmesan, Pecorino cheeses, ¼ teaspoon salt, and black pepper. A large serving bowl is recommended for mixing and serving.
- In a large saucepan, bring 4-5 quarts of water to a boil, adding 1 tablespoon of salt. Cook the pasta according to package instructions until al dente, about 10 minutes. Reserve ¾ cup of the cooking water before draining.
- Whisk ⅓ cup of the reserved hot water into the egg and cheese mixture to temper the eggs.
- Quickly combine the hot pasta with the egg mixture, tossing thoroughly. Use tongs or two spoons, adding more water if needed for a smoother sauce. Toss in bacon and parsley before serving with additional cheese.
Notes
For extra creamy sauce, consider adding a splash of pasta water gradually until the desired consistency is reached.
Ensure that the pasta is hot when combining with the sauce to prevent the eggs from scrambling.
Nutrition
- Serving Size: 1 serving
- Calories: 640
- Sugar: 1g
- Sodium: 940mg
- Fat: 36g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 250mg