Classic Spaghetti Carbonara Recipe
A classic Italian Spaghetti Carbonara recipe featuring al dente pasta tossed with crispy bacon, a creamy egg and Parmesan cheese sauce, and a touch of garlic. This quick and satisfying dish captures the authentic flavors of Roman cuisine with simple, fresh ingredients.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
Pasta
- 8 oz dried spaghetti
Bacon and Sauce
- 4 oz bacon, chopped into small pieces
- 1 minced garlic clove
- 2 large eggs
- ½ cup grated Parmesan cheese (or Pecorino Romano)
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 Tablespoons reserved pasta water
Instructions
- Cook Pasta: Cook spaghetti in boiling water according to package instructions until al dente. Reserve about ¼ cup of the pasta cooking water before draining. Set pasta aside.
- Cook Bacon: Place chopped bacon in a single layer in a large cold skillet. Heat slowly over low heat to render fat. Once bacon starts releasing grease, increase heat to medium and cook, flipping pieces as needed, until desired crispiness is reached. Remove bacon with a slotted spoon onto a paper towel-lined plate to drain. Keep the rendered bacon fat in the skillet.
- Prepare Egg Mixture: In a medium bowl, whisk together eggs, grated Parmesan cheese, kosher salt, black pepper, and 2 tablespoons of the reserved pasta water until smooth. Set aside.
- Sauté Garlic: Heat the skillet with the bacon fat over medium heat. Add minced garlic and cook, stirring frequently, until fragrant and lightly golden, about 45-60 seconds.
- Combine Pasta and Bacon: Add the cooked spaghetti and crispy bacon to the skillet with garlic. Toss well to combine and coat the pasta with the bacon fat and garlic flavors.
- Add Egg Sauce: Pour the egg and cheese mixture over the pasta while the skillet is still warm. Quickly toss or stir continuously for 30-40 seconds to coat the pasta with the sauce, allowing it to thicken without scrambling.
- Adjust Sauce and Serve: If the sauce is too thick, add a splash of reserved pasta water to loosen it. Season with additional grated cheese and black pepper to taste. Serve immediately for best texture and flavor.
Notes
- Use freshly grated Parmesan or Pecorino Romano cheese for best flavor and proper melting consistency.
- Reserve pasta water carefully as it contains starch that helps emulsify the sauce.
- Work quickly when adding the egg mixture to avoid scrambling the eggs.
- Bacon can be substituted with pancetta for a more authentic Italian variation.
- This dish is best served immediately, as the sauce thickens and clumps if left to stand.
Keywords: Spaghetti Carbonara, Italian pasta recipe, bacon pasta, creamy pasta sauce, traditional carbonara
Find it online: https://amayaharis.com/classic-spaghetti-carbonara-recipe/
