Description
Classic Italian Spaghetti Carbonara featuring crispy bacon, creamy egg and Parmesan sauce, perfectly seasoned with garlic, black pepper, and fresh parsley. This easy stovetop recipe delivers authentic flavors with simple ingredients for a comforting and satisfying pasta dish.
Ingredients
Scale
Bacon and Garlic
- 3 oz. bacon
- 2 cloves garlic, minced
Pasta
- 12 oz. spaghetti
- ½ tsp salt (for pasta water and to taste)
Sauce
- 3 large eggs
- ¾ cup grated Parmesan cheese, divided (½ cup + ¼ cup)
- ½ tsp freshly cracked black pepper (or to taste)
Garnish
- Handful fresh parsley, roughly chopped (optional)
Instructions
- Boil the Pasta: Fill a large pot with water, season with ½ tsp salt, cover with a lid, and bring to a rolling boil over high heat.
- Cook the Bacon: While waiting for the water to boil, cut bacon into small pieces and cook in a large skillet over medium-low heat until brown and crispy. Remove bacon bits from skillet and set aside. Reduce heat to low.
- Sauté the Garlic: Mince garlic cloves and add to the warm skillet. Sauté for about one minute or until fragrant and softened, then turn off the heat.
- Prepare the Egg Mixture: In a medium bowl, whisk together the eggs, ½ cup Parmesan, and a generous amount of freshly cracked black pepper thoroughly to create a smooth mixture.
- Cook Spaghetti: Add spaghetti to the boiling water and cook until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta using a colander.
- Make the Sauce Base: Add ¼ cup reserved pasta water to the skillet with garlic and bacon drippings. Stir to dissolve the browned bits from the skillet, infusing the water with flavor.
- Toss Pasta with Bacon Liquid: Add the hot drained pasta to the skillet and toss to coat well in the bacon-infused water.
- Combine with Egg Mixture: Pour the egg and Parmesan mixture over the hot pasta and immediately toss or stir vigorously to cook the eggs with residual heat, forming a creamy sauce. Stir continuously until sauce thickens.
- Add Bacon and Parmesan: Toss in the reserved bacon bits and the remaining ¼ cup Parmesan. Add more freshly cracked pepper to taste. If the sauce is too thick or sticky, add extra reserved pasta water a splash at a time until desired texture is reached.
- Final Seasoning and Garnish: Taste and adjust salt, Parmesan, and pepper as needed. Sprinkle with roughly chopped fresh parsley if desired, then serve immediately for best flavor and texture.
Notes
- My handful of fresh parsley measured approximately ¼ cup, about 1/6 of a bunch minced.
- Avoid adding too much salt to the pasta water; the sauce and added Parmesan can make the dish salty if over-salted earlier.
- Reserve pasta cooking water to adjust sauce consistency and achieve a silky carbonara sauce.
- Use freshly cracked black pepper for best aroma and taste in the sauce.
- Work quickly when mixing the egg mixture with pasta to prevent scrambling.
Nutrition
- Serving Size: 1 serving (approximately 1 cup)
- Calories: 420 kcal
- Sugar: 1 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 185 mg
