Description

This Homemade Spaghetti Carbonara is a delightful mix of flavors with crispy bacon, creamy egg yolks, and rich cheeses. Quick to prepare, it’s ideal for a comforting dinner that will impress family and friends!

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 baking sheet or on a rack. Bake for 15-20 minutes, turning halfway, until the bacon is crispy. Move to the tray to absorb excess fat and then chop.
In a large bowl, whisk the egg yolks, whole egg, Parmesan and Pecorino cheeses, ¼ teaspoon salt, and black pepper. A large serving bowl is preferred.
Boil 4-5 quarts of water in a large pot, adding 1 tablespoon salt. Cook the pasta according to package instructions until al dente, about 10 minutes. Reserve ¾ cup of cooking water before draining the pasta.
Whisk ⅓ cup of the reserved hot pasta water into the egg mixture to temper the eggs.
Quickly add the hot pasta to the egg mixture and toss using tongs. Adjust the sauce consistency with reserved water if necessary. Top with bacon and parsley, then serve immediately with extra cheese.

Notes

For extra flavor, consider using a mix of Parmigiano-Reggiano and Pecorino Romano cheeses.
Make sure the pasta is hot when mixing with the sauce to achieve a creamy texture.
Enjoy the dish immediately for the best flavor and texture.

Nutrition

Serving Size: 1 serving
Calories: 550
Sugar: 1g
Sodium: 800mg
Fat: 35g
Saturated Fat: 13g
Unsaturated Fat: 22g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 3g
Protein: 23g
Cholesterol: 200mg