Spaghetti alla Carbonara

March 21, 2011 (Last Updated: April 3, 2020)
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side view of spaghetti with bacon on a white plate with blue writing around the edges

Spaghetti carbonara is evil. It’s Hannibal Lecter, Dr. No, Keyser Söze. It’s a villain on your plate. I don’t know about you, but sometimes I can’t help but root for the bad guys. It can be so good to be bad. Recently I was craving some spaghetti carbonara. This may be hard to believe, but I don’t always give into my cravings. Yeah, I know. My nose just grew 3 inches. But seriously, sometimes cravings can pass. This one didn’t.

This “coal miner’s spaghetti” with its silky, rich, unctuous sauce easily hit the spot. It’s such a quick dish to put together, and requires barely more time than to boil the pasta. Bacon and eggs are such a classic breakfast combination, but toss them with spaghetti and you have a simple, delicious peasant dish (I’m not exactly rolling in the Benjamins, you know). So take a walk on the wild side. Make some carbonara. Be bad! Evil never tasted so good!

overhead view of spaghetti with bacon on a white plate with blue writing around the edges
Spaghetti alla Carbonara

Spaghetti alla Carbonara

Victoria
A classic recipe for spaghetti with bacon, and a silky egg and cheese sauce.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course
Cuisine Italian
Servings 4 servings
Calories 762 kcal

Ingredients
  

  • 1 pound spaghetti
  • 8 ounces sliced bacon or pancetta, diced
  • 4 cloves garlic minced
  • 4 eggs room temperature
  • 1 teaspoon coarsely ground black pepper
  • 1/2 teaspoon kosher salt plus more for salting pasta water
  • 1 cup freshly grated Parmigiano-Reggiano cheese

Instructions
 

  • Bring a pot of salted water to a boil. Add the spaghetti and cook to al dente. Drain.
  • While the pasta is cooking, add the bacon to a sauté pan and heat over medium heat, stirring occasionally, until the bacon is crisp, about 5 minutes. Add the garlic and heat for another 30 seconds, stirring. Remove from the heat.
  • Beat the eggs with the black pepper, salt, and Parmesan cheese. Off the heat, add the hot, drained spaghetti to the pan of bacon, and pour the egg mixture over the top. Toss the spaghetti with the eggs and bacon, quickly so the eggs thicken and coat the spaghetti evenly, but do not scramble. Serve immediately.

Notes & Nutrition

Although the recipe serves 4, it can be modified to accommodate less servings. The recipe is easily divisible by 4 (1/4 lb spaghetti, 2 oz bacon, 1 clove garlic, 1 egg, 1/4 teaspoon pepper, 1/8 teaspoon salt, 1/4 cup cheese) to make a single serving to satisfy a craving.
Servings 4.0 * calories 762 * Total Fat 27 g * Saturated Fat 11 g * Monounsaturated Fat 0 g * Polyunsaturated Fat 0 g * Trans Fat 0 g * Cholesterol 20 mg * Sodium 346 mg * Potassium 17 mg * Total Carbohydrate 85 g * Dietary Fiber 4 g * Sugars 4 g * Protein 49 g
*All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.*
a fork twirling spaghetti alla carbonara around it

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