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Spaghetti Carbonara
The secret here is letting the residual heat of the pasta gently cook the eggs, creating a naturally thick, velvety sauce without a drop of heavy cream. You'll toss hot spaghetti with crisp bacon, sharp Romano, and Parmesan cheese for a rich, comforting bowl. Fresh parsley and cracked black pepper cut through the richness, keeping the flavors bright. It's a staple Italian dish that feels like a restaurant meal right in your own kitchen.
Equipment
- Stovetop
- Skillet
Ingredients
- 1 package (16 oz) spaghetti
- 1 clove garlic, finely chopped
- 6 slices bacon, cut into 1-inch pieces
- 3 pasteurized eggs*, beaten, or ¾ cup fat-free egg product
- 1 tablespoon olive or vegetable oil
- ½ cup freshly grated Parmesan cheese
- ½ cup freshly grated Romano cheese
- 2 tablespoons chopped fresh parsley
- ¼ teaspoon pepper Additional freshly grated Parmesan cheese, if desired Freshly ground pepper, if desired
Instructions
- 1Boil the spaghetti in a large pot according to the package instructions, then drain the pasta and return it to the pot.
- 2Cook the chopped garlic and bacon pieces in a skillet over medium heat, stirring occasionally, until the bacon turns crisp. Drain the excess fat.
- 3Whisk the eggs, oil, half a cup of Parmesan cheese, Romano cheese, chopped parsley, and a quarter teaspoon of pepper together in a small bowl.
- 4Add the cooked bacon and the egg mixture to the hot spaghetti. Stir constantly over low heat until the sauce thickens and coats the noodles, then immediately remove the pot from the heat. Keep the pasta moving so the eggs don't scramble.
- 5Divide the pasta into bowls and top with additional grated Parmesan cheese and freshly ground black pepper.
Notes
- Safety: Because the eggs are gently heated rather than fully cooked, use pasteurized eggs or a fat-free liquid egg product.
- Variation: Fold 2 cups of diced cooked chicken into the pasta along with the egg mixture to create a hearty chicken carbonara.