Description

Experience the delightful taste of Homemade Spaghetti Carbonara, featuring rich bacon, silky egg yolks, and fresh cheeses. This easy pasta dish is ideal for a quick dinner that brings comfort and flavor to your table.

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

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Instructions

Preheat the oven to 400°F (200°C) and prepare a large tray with paper towels.
Arrange the bacon on a rimmed baking sheet or a rack for added crispiness. Bake for 15-20 minutes, flipping halfway through, until the bacon is crisp. Transfer to the tray and chop into small pieces.
In a large mixing bowl, whisk together the egg yolks, whole egg, Parmesan cheese, Pecorino cheese, ¼ teaspoon salt, and black pepper. A large pasta serving bowl is ideal for mixing and serving.
Boil 4-5 quarts of water in a large pot and add 1 tablespoon of salt. Cook the pasta according to the package directions until al dente, usually around 10 minutes. Reserve ¾ cup of cooking water before draining the pasta.
Whisk ⅓ cup of the hot pasta water into the egg mixture to temper the eggs.
Quickly toss the hot pasta with the egg mixture in the bowl. Add additional cooking water if needed to achieve a creamy sauce. Incorporate the chopped bacon and parsley, combining thoroughly. Serve immediately with extra cheese on the side.

Notes

Using a mix of Parmesan and Pecorino adds depth to the flavor. Adjust the types and amounts of cheese according to your preference.
For a creamier sauce, ensure the pasta is hot when mixed with the egg mixture.

Nutrition

Serving Size: 1 serving
Calories: 750
Sugar: 2g
Sodium: 1500mg
Fat: 45g
Saturated Fat: 15g
Unsaturated Fat: 30g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 3g
Protein: 30g
Cholesterol: 220mg