Spaghetti Carbonara
Indulge in a creamy and delicious spaghetti carbonara recipe that will have your taste buds jumping for joy! Easy to make, hard to resist.
Ingredients
- 226 Grams Spaghetti
- 2 Large Eggs
- 45 Grams Freshly grated Parmesan cheese
- 4 Slices Bacon Pancetta and guanciale are both excellent choices
- 1 Teaspoon Minced garlic (optional)
- 1 Pinch Sea salt to taste
- 1 Pinch Freshly ground black pepper to taste
- 2 Tablespoons Fresh parsley Chopped (optional)
Instructions
- Boil the spaghetti in a large pot of salted water as per the package instructions. Save a little of the pasta water and then drain the spaghetti thoroughly.226 Grams Spaghetti
- Whisk together the eggs and Parmesan cheese in a small bowl and set to one side.2 Large Eggs, 45 Grams Freshly grated Parmesan cheese
- Heat a large skillet over medium-high heat. Cook the diced bacon until it's brown and crispy, which should take about 6-8 minutes.4 Slices Bacon
- Add the minced garlic (optional) to the skillet and stir until it becomes fragrant, approximately 1 minute. Reduce the heat to low.1 Teaspoon Minced garlic
- Now combine the cooked spaghetti and the egg-Parmesan mixture in the skillet. Gently toss everything together. You can season with salt and pepper according to your taste.1 Pinch Sea salt, 1 Pinch Freshly ground black pepper
- Then gradually incorporate the reserved pasta water, one tablespoon at a time, until you achieve the desired consistency.
- Optionally garnish with parsley and serve immediately.2 Tablespoons Fresh parsley
Video
How to Cook Spaghetti Carbonara | Creamy & Irresistible Dish!
Notes
Tips & Tricks
- Control Heat: Make sure that the heat from the skillet is turned down to low before adding eggs to prevent scrambling.
- Save Pasta Water: Reserve some starchy pasta water to create a creamy sauce.
- The Bacon: When making spaghetti carbonara, it's essential to use bacon with a high fat content. This fat is what helps create the creamy texture of the sauce. Pancetta and guanciale are both excellent choices because they have a higher fat content compared to leaner cuts of bacon. The fat renders as it cooks, blending with the other ingredients to form a velvety sauce that coats the pasta beautifully. So, when selecting your bacon for carbonara, opt for a cut with plenty of marbling to ensure a creamy and indulgent result.
Nutrition
Calories: 322kcalCarbohydrates: 45gProtein: 15gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 103mgSodium: 364mgPotassium: 203mgFiber: 2gSugar: 2gVitamin A: 401IUVitamin C: 3mgCalcium: 133mgIron: 2mg
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