This 30-minute spaghetti carbonara with bacon is golden, cheesy, and rich. It's so much better than at restaurants and super easy to make!
Prep Time10 minutesminutes
Cook Time20 minutesminutes
Total Time30 minutesminutes
Ingredients
1poundspaghetti pasta
6ozdiced bacon
2large eggs
4egg yolks
⅓cuppacked shredded Parmesan cheese
⅓cuppacked shredded Romano
Pinchof salt
½teaspoonfreshly ground black pepper
Instructions
Cook the spaghetti according to the package directions, minus 1 minute. You want it less than al dente because it will continue to cook in the rest of the recipe. Drain pasta and reserve 1 cup of the boiling spaghetti water to use with the sauce.
While the pasta is cooking, slowly cook the bacon over low heat in a large skillet, to render out all the fat, this may take 10 minutes. Remove the bacon and keep warm. Keep all the grease in the pan.
In a medium sized bowl, whisk to combine the eggs, egg yolks, Parmesan cheese, Romano cheese, salt and pepper. Continue whisking as you slowly pour in the hot spaghetti water. DO NOT pour it all in at once, little by little so the eggs don’t scramble.
Add the spaghetti to the hot grease and toss to coat. Turn the heat down low, then slowly pour in the egg mixture and keep tossing the pasta so the eggs don’t scramble.