Description
Enjoy this delicious Homemade Spaghetti Carbonara, featuring creamy egg sauce and crispy bacon. Perfect for a quick yet flavorful meal, showcasing simplicity with just five ingredients.
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.
- Place the bacon on a rimmed baking sheet or on a rack for extra crispiness. Bake for 15-20 minutes, turning halfway, until crisp. Remove and chop the bacon into small pieces.
- In a large mixing bowl, whisk together the egg yolks, whole egg, Parmesan, Pecorino, ¼ teaspoon salt, and black pepper. A large pasta serving bowl works well for this step.
- Boil 4-5 quarts of water in a large pot, adding 1 tablespoon of salt. Cook the pasta following package instructions until al dente, typically about 10 minutes. Reserve ¾ cup of cooking water and then drain the pasta.
- To temper the eggs, whisk in ⅓ cup of the hot water into the egg mixture without scrambling them.
- Quickly combine the hot pasta with the egg mixture, mixing well using tongs. Feel free to add more reserved water if needed. Finally, incorporate the bacon and parsley, tossing to combine. Serve immediately with extra cheese on the side.
Notes
For crispier bacon, use a rack in the oven while baking.
Make sure to temper the eggs properly to achieve a creamy sauce without scrambling.
Add more cheese or fresh parsley to enhance flavor while serving.
Nutrition
- Serving Size: 1 Serving
- Calories: 670
- Sugar: 2g
- Sodium: 850mg
- Fat: 37g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 255mg