Spaghetti Carbonara
Spaghetti Carbonara tosses tender pasta with bacon, Parmesan, eggs, garlic, and black pepper for a creamy classic dinner. A comforting weeknight pasta that fits family dinner, simple hearty meals, and bacon recipes dinner ideas.
Equipment
- Large Pot
- Large skillet
- Mixing bowl
- Whisk
- Tongs
- Measuring cups and spoons
Ingredients
- 8 ounces spaghetti
- 2 large eggs at room temperature
- 1/2 cup freshly grated Parmesan
- 4 slices bacon diced
- 4 cloves garlic minced
- kosher salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Bring a large pot of salted water to a boil and cook the spaghetti until al dente according to the package directions.
- Whisk the room-temperature eggs, Parmesan, and a generous pinch of black pepper in a bowl until smooth.
- Cook the diced bacon in a large skillet over medium heat until crisp, then stir in the minced garlic for about 30 seconds.
- Reserve 1 cup of starchy pasta water before draining the spaghetti, then add the hot pasta to the skillet.
- Remove the skillet from the heat and quickly toss in the egg mixture, adding pasta water a little at a time.
- Toss until the sauce looks glossy and coats the noodles, then season with salt, pepper, and chopped parsley.
Notes
Storage: Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Warm gently with a splash of water over low heat or in short microwave bursts, stirring often.
Freezing: Freezing is not recommended because the egg and cheese sauce can separate and become grainy after thawing.
Expert Tips: Remove the skillet from the heat before adding the egg mixture and toss constantly for a creamy sauce.
Variations: Try pancetta, turkey bacon, peas, whole wheat spaghetti, or a little Pecorino Romano with the Parmesan.
Serving Ideas: Pair with green salad, roasted broccoli, garlic bread, sautéed spinach, or a bright tomato cucumber salad.