Description
Crispy bacon elevates classic italian carbonara into a creamy Roman pasta masterpiece. Silky egg sauce and perfectly cooked pancetta create a memorable culinary experience you’ll savor with each delightful bite.
Ingredients
Scale
Pasta:
- 12 ounces (340 grams) spaghetti
Protein:
- 4 ounces (115 grams) bacon, diced
- 2 large eggs
- 1 large egg yolk
Seasonings and Extras:
- 1/2 cup grated Parmesan cheese
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 1 tablespoon olive oil
- 1 clove garlic, smashed
Instructions
- Prepare a large pot of salted water and cook spaghetti until perfectly tender, maintaining a slight bite. Set aside 1/2 cup of starchy pasta water before draining.
- Heat olive oil in a skillet over medium-high temperature and crisp bacon until golden brown and edges are deeply caramelized. Transfer bacon to a paper towel-lined plate.
- Whisk eggs, additional egg yolk, grated Parmesan, and freshly ground black pepper in a separate mixing bowl until smoothly combined.
- Add hot spaghetti directly into the bacon pan, coating noodles with rendered fat and residual bacon drippings.
- Pour whisked egg mixture over steaming pasta, stirring vigorously to create a silky, glossy sauce. The residual heat will gently cook eggs without scrambling.
- If sauce appears too thick, incorporate reserved pasta water gradually to achieve a luxurious, creamy consistency.
- Distribute crispy bacon pieces throughout the pasta, ensuring even distribution.
- Plate immediately, garnishing with additional freshly grated Parmesan and cracked black pepper for an authentic Italian finish.
Notes
- Elevate egg temperature slowly by adding hot pasta to prevent scrambling, ensuring a silky smooth sauce.
- Swap bacon for pancetta or guanciale to maintain authentic Italian carbonara flavor profile.
- Use room temperature eggs to help create a more consistent and creamy sauce texture.
- Substitute vegetarian bacon or smoked tofu for a plant-based version that still delivers rich, smoky notes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 2
- Calories: 677 kcal
- Sugar: 1 g
- Sodium: 605 mg
- Fat: 32 g
- Saturated Fat: 10 g
- Unsaturated Fat: 19 g
- Trans Fat: 0.2 g
- Carbohydrates: 62 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 225 mg