Pasta Carbonara Recipe
Pasta Carbonara Recipe has spaghetti coated in a simple sauce made of eggs and pasta water dressed up with bacon, parmesan cheese, black pepper and more. While this spaghetti carbonara recipe may be simple, it's SO flavorful!
4 Servings
| Nutrition (1 serv.) | Amount | Nutrition (1 serv.) | Amount |
|---|---|---|---|
| Calories | 598 kcal | Sugar | 3 g |
| Carbs | 67 g | Cholesterol | 196 mg |
| Protein | 23 g | Sodium | 421 mg |
| Fat | 25 g | Fiber | 3 g |
| Sugar | 3 g | ||
| Cholesterol | 196 mg | ||
| Sodium | 421 mg | ||
| Fiber | 3 g |
Prep Time: 5 min Cook Time: 15 min Total Time: 20 min
Ingredients
4 slices thick cut bacon (125 grams or an equal amount pancetta) chopped
2 whole garlic cloves (peeled and lightly smashed)
4 large eggs
¼ cup grated Parmesan or Pecorino cheese
1 tablespoon reserved bacon fat
fresh cracked black pepper
350 grams spaghetti
reserved pasta water
salt as needed
Instructions
In a medium skillet over medium-high heat, cook bacon or pancetta with whole garlic cloves until bacon is browned and crisp (if the garlic begins to get dark, just remove it).
Remove bacon with a slotted spoon (pick out garlic cloves) and drain on a paper towel. Reserve 1 tablespoon bacon fat.
In a large bowl, whisk together eggs, cheese, reserved bacon fat and some freshly cracked pepper (start small, and add more later as needed).
Bring a large pot of salted water to a boil over high heat. Add spaghetti and cook according to package directions until al dente. Reserve 1 cup pasta water and drain.
Add cooked spaghetti to the bowl with the eggs, along with ¼ cup pasta water and bacon. Use tongs to toss and turn the pasta in the eggs, adding more pasta water as needed, until the sauce coats the pasta. *It's important that you toss and stir a lot when adding the pasta so that the sauce does not become clumpy*
Taste and adjust salt and pepper as needed before serving.