Original Post: https://www.evolvingtable.com/carbonara/
Pasta Carbonara Recipe
Pasta Carbonara is one of those simple recipes that feels a little extra special every time you make it. Made with spaghetti, bacon, eggs, and Parmesan, it comes together in under 30 minutes with a rich, creamy sauce created right in the pan.
Servings: 5 servings
Ingredients
- 5 ounces bacon about 5-6 slices, cut into pieces
- 12 ounces pasta spaghetti or linguine
- 4-5 cloves garlic finely minced
- 1 large egg
- 3 egg yolks
- ¾ cup grated Parmesan cheese grated, divided
- 1 teaspoon salt to taste
- ¼ teaspoon black pepper
- ¼-½ teaspoon red pepper flakes optional
- Parsley finely chopped, or basil chiffonade, optional
Instructions
- Add bacon to a large Dutch Oven or pot and cook over medium heat for 8-10 minutes, stirring occasionally, or until cooked and crispy. Remove the bacon bits from the skillet, drain the fat and add 2 tablespoons back into the pot.5 ounces bacon
- Bring a separate large pot of water to a boil and cook pasta to al dente according to the package directions. Remove and reserve 1½ cups of pasta water before draining the pasta in a colander.12 ounces pasta
- Whisk together the egg and egg yolks in a medium-sized bowl along with ½ cup of Parmesan cheese, salt, black pepper, and red pepper flakes. Slowly pour in ¾ cup of reserved pasta water, whisking after each addition to slowly temper the eggs and prevent them from scrambling.1 large egg, 3 egg yolks, 1 teaspoon salt, ¼ teaspoon black pepper, ¼-½ teaspoon red pepper flakes
- Add garlic to the bacon grease in the Dutch oven and cook for 30 seconds. Once fragrant and lightly browned, add pasta and egg mixture. Toss to combine. Add in ¼ cup additional liquid, or more, until your desired pasta sauce consistency is reached. Serve with an additional ¼ cup Parmesan cheese and fresh basil or parsley.4-5 cloves garlic, Parsley
Video
Notes
- Bacon: Aim for tender but cooked bacon; the tinier the pieces, the crispier they will be.
- Eggs: You only need one whole egg plus three more yolks for a rich sauce.
- Cheese: Both Parmesan and Pecorino Romano cheese work.
- Sauce: Pour the hot pasta cooking water into the eggs slowly so you don't scramble them.
Nutrition
Calories: 482kcal | Carbohydrates: 53g | Protein: 21g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 178mg | Sodium: 836mg | Potassium: 263mg | Fiber: 2g | Sugar: 2g | Vitamin A: 406IU | Vitamin C: 1mg | Calcium: 219mg | Iron: 2mg
