Description
Enjoy a delightful Homemade Spaghetti Carbonara made with just five ingredients. This dish combines crispy bacon, creamy cheeses, and fresh herbs for a quick and satisfying meal, ideal for any dinner night.
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
Instructions
- Preheat your oven to 400°F (200°C) and line a baking tray with paper towels.
- Arrange the bacon on a rimmed baking sheet or opt for a wire rack for extra crispness. Bake for 15-20 minutes, turning halfway, until the bacon is crisp.
- Transfer the bacon to the prepared tray to absorb excess fat and then chop into small pieces.
- In a large mixing bowl, whisk together the egg yolks, whole egg, Parmesan, Pecorino, ¼ teaspoon salt, and black pepper.
- Boil 4-5 quarts of water in a large pot, add 1 tablespoon salt, then cook the pasta according to package directions until al dente, about 10 minutes. Reserve ¾ cup of the pasta water before draining.
- Whisk ⅓ cup of the reserved hot water into the egg mixture to temper the eggs.
- Quickly add the hot pasta to the bowl with the egg mixture and toss thoroughly using tongs or spoons. Adjust the consistency with additional water if needed.
- Mix in the bacon and parsley, then serve immediately with extra cheese on the side.
Notes
Using a mix of Parmesan and Pecorino adds depth to the flavor.
Tossing the hot pasta with the egg mixture is key to achieving a creamy sauce.
Serve immediately for the best texture and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 1g
- Sodium: 900mg
- Fat: 35g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 240mg