Yield: 4
Spaghetti Carbonara
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!
Ingredients
- 1 pound spaghetti pasta
- 6 ounces diced bacon
- 2 large eggs
- 4 egg yolks
- ⅓ cup packed shredded Parmesan cheese
- ⅓ cup packed shredded Romano
- Pinch of salt
- ½ teaspoon freshly ground black pepper
Want to save this recipe?
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.
- Stir in the bacon and serve immediately!
Notes
- To store. Once fully cooled, refrigerate any leftovers in an airtight container for up to 5 days. Keep the container away from heat and sunlight when it's on the counter for serving or reheating.
- To reheat. Sprinkle your pasta with 1-2 teaspoons of milk and microwave it for 1-2 minutes or until warm. You can also heat it in a pan (covered) over medium-low heat for 5-6 minutes, stirring occasionally.
Nutrition
Serving: 1, Calories: 513kcal, Carbohydrates: 36g, Protein: 31g, Fat: 26g, Saturated Fat: 10g, Polyunsaturated Fat: 15g, Cholesterol: 331mg, Sodium: 1005mg, Fiber: 2g, Sugar: 2g