Spaghetti alla Carbonara Recipe (with Bacon)
Use my tried-and-true "warm bowl" method for an easy Spaghetti Carbonara without a scrambled egg in sight.
Servings 6 servings
Calories 429kcal
Ingredients
- Salt and freshly ground black pepper
- 1 pound spaghetti (see note 1)
- 6 slices bacon chopped (see note 2)
- 4 cloves garlic minced
- 3 eggs (see note 3)
- 1 cup freshly grated Parmesan cheese grated, plus more for serving (see note 4)
- minced fresh parsley for garnish, optional
Instructions
- Adjust an oven rack to the middle position and preheat oven to 200 degrees. Place a large serving bowl on middle rack (large enough to accommodate a pound of cooked pasta).
- Bring 4 quarts water and 1 tablespoon salt to boil. Add spaghetti and cook until al dente, about 10 minutes. Reserve 1 cup pasta water, then drain well.
- Meanwhile, in a medium skillet over medium heat, add bacon and cook until brown and crispy, about 5 to 7 minutes. Stir in garlic until fragrant, about 30 seconds. Remove from heat.
- Carefully remove bowl from oven and add eggs, cheese, and pepper to taste (I like 1/2 teaspoon). Beat with a fork to combine. Immediately add pasta, bacon with garlic, and rendered fat and toss to combine.
- Add a splash of pasta water until desired consistency is reached (it should be creamy), then season to taste with salt and pepper. Garnish with more cheese and freshly parsley, if desired.
Video
Notes
- Spaghetti: Or any long cut of pasta, such as bucatini, linguine, or fettuccine.
- Bacon: Traditional carbonara uses some type of cured pork jowl, like guanciale or pancetta diced into small cubes. If you have it, by all means, use it. But bacon works, too.
- Eggs: The raw eggs become cooked and silky when tossed in the hot pasta. Just be sure to bring the eggs to room temperature. You can place the uncracked cold eggs in a bowl of warm water for several minutes until they no longer feel chilled.
- Parmesan cheese: Carbonara sauce usually uses an aged Pecorino, a sheep milk cheese that tastes a tiny bit sharper than Parmesan. Use it if you got it, but again, Parmesan can totally pinch hit. Just make sure that you use fresh Parmesan, not the Parmesan that comes in the green can.
- Yield: This recipe makes six generous servings of a little more than 3 ounces of pasta. I find this rich enough that this Spaghetti Carbonara portion satisfies as a main dish, but multiply as desired.
- Storage: This dish is best enjoyed the day it is made, but leftovers can be stored covered in the refrigerator for up to 4 days.
Nutrition
Calories: 429kcal | Carbohydrates: 58g | Protein: 22g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 116mg | Sodium: 433mg | Potassium: 272mg | Fiber: 2g | Sugar: 2g | Vitamin A: 279IU | Vitamin C: 1mg | Calcium: 218mg | Iron: 2mg