This pasta carbonara is spaghetti tossed in a creamy egg based sauce with plenty of bacon and parmesan cheese. A classic Italian dish that can be on the table in just 20 minutes!
- 1 pound spaghetti or other long pasta such as linguine or fettuccine
- 3/4 pound bacon cut into 1/4 inch pieces
- 1 teaspoon minced garlic
- 2 whole eggs
- 4 egg yolks
- 1 cup parmesan cheese plus more for garnish
- salt and pepper to taste
- 2 tablespoons chopped parsley
Bring a pot of salted water to boil. Add the spaghetti and cook according to package directions. Reserve 1/2 cup of the pasta cooking water.
While the pasta is boiling, cook the bacon in a large pan over medium high heat. After the bacon is cooked, drain all the grease off except for 1 tablespoon. Add the garlic and cook for an additional 30 seconds.
Remove 1/3 cup bacon from the pan.
In a medium bowl, whisk together the eggs, egg yolks and parmesan cheese.
Add the cooked spaghetti to the pan with the remaining bacon and toss to coat in the bacon fat.
Remove the pan from the heat and pour the egg and cheese mixture in the pan. Toss the sauce with the hot pasta for 2-3 minutes or until sauce has thickened.
Whisk in 1 tablespoon of cooking water at a time, as needed to thin the sauce to your desired consistency. Add salt and pepper to taste.
Sprinkle the reserved bacon over the top along with chopped parsley and additional parmesan cheese. Serve immediately.
Calories: 603kcal | Carbohydrates: 58g | Protein: 27g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 234mg | Sodium: 674mg | Potassium: 330mg | Fiber: 2g | Sugar: 2g | Vitamin A: 405IU | Vitamin C: 0.2mg | Calcium: 240mg | Iron: 1.9mg