Description
One pan and a handful of simple ingredients — spaghetti, beef bacon, Parmesan, and eggs — make for an amazing Spaghetti Carbonara!
Ingredients
Units
Scale
- 12 oz spaghetti
- 1 tbsp olive oil
- 10 oz beef bacon
- 1/4 cup Parmesan cheese, grated
- 1/4 cup Pecorino Romano cheese, grated
- 2 large whole eggs
- 2 egg yolks
- 1 tbsp minced garlic
- 1/2 tsp sea salt
- 1 tsp black pepper
Instructions
- Boil the spaghetti according to the cooking instructions (or until al dente) and reserve 1 cup of the pasta water. Drain the spaghetti and set it aside.
- Cut the beef bacon into small chunks. Heat a large cooking pan over medium-high heat and add olive oil. Add the beef bacon to the pan and cook for 7 to 9 minutes or until the bacon is crispy. Remove the pan from the heat and allow it to cool for a few minutes. Do not drain the fat from the pan.
- Add the cooked spaghetti to the pan with the beef bacon and toss to combine. Set this to the side while you quickly prepare the sauce.
- In a medium bowl, combine 2 whole eggs, 2 egg yolks, grated Parmesan cheese, grated Pecorino cheese, garlic, salt, and pepper. Whisk (paid link) until smooth.
- Pour the egg mixture over the noodles. Toss all ingredients.
- Add the sauce to the spaghetti and bacon. Pour the egg mixture over the spaghetti and toss all the ingredients together quickly. Whisk (paid link) constantly, then add ¼ to ½ cup of the reserved pasta water to achieve your preferred consistency.
- Serve immediately.
Notes
Make sure to use room temperature eggs. Cold eggs will result in a colder sauce mixture, which may cause the eggs to curdle when they are added to the warm spaghetti and bacon.
Remember to start tossing immediately and quickly add your pasta water to avoid scrambling your eggs.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Comfort Food
- Method: Stove Top
- Cuisine: Italian
Nutrition
- Calories: 972
- Sugar: 0.6g
- Sodium: 3922mg
- Fat: 36.9g
- Carbohydrates: 121.2g
- Fiber: 4.4g
- Protein: 42g
- Cholesterol: 420mg