Description
This Creamy Pasta Carbonara recipe delivers a rich and comforting taste that will wow your taste buds. Featuring perfectly al dente spaghetti tossed in a velvety sauce made from eggs, Parmesan cheese, crispy bacon, and a hint of garlic, it’s a classic Italian dish that’s simple to prepare yet irresistibly delicious. Garnished with fresh parsley and extra Parmesan, this meal is perfect for a satisfying weeknight dinner or entertaining guests.
Ingredients
Scale
Pasta
- 1 lb Spaghetti or Linguine (cooked al dente)
- 1 tsp Salt
Bacon and Sauce
- 10 slices Bacon (cut into 1/2-inch pieces)
- 4 cloves Garlic (minced)
- 3 large Eggs
- 1 large Egg Yolk (for extra creaminess)
- 1.25 cups Parmesan Cheese (finely grated)
- 1 tsp Pepper
- 1 Tbsp reserved bacon fat (for sauce)
For Serving
- 2 oz Parmesan Cheese (for serving)
- Chopped Fresh Parsley (to taste, for garnish)
Instructions
- Render Bacon: In a large non-stick skillet, combine the bacon pieces with 1/2 cup of water. Bring to a simmer over medium-high heat and cook for 6-7 minutes until the water has evaporated, allowing the bacon to start cooking gently.
- Crisp Bacon: Lower the heat to medium-low and continue cooking the bacon for an additional 6-8 minutes, stirring occasionally, until it turns brown and crisp.
- Sauté Garlic: Using a fine mesh strainer, drain the cooked bacon, reserving about 1 teaspoon of the bacon fat in the skillet. Return the skillet to the heat and add the minced garlic. Sauté for about 30 seconds until fragrant and lightly golden.
- Prepare Sauce Mixture: In a medium mixing bowl, combine the sautéed garlic and 1 tablespoon of the reserved bacon fat. Add the eggs, egg yolk, finely grated Parmesan cheese, and pepper. Whisk together until the mixture is smooth and well blended.
- Cook Pasta: In a large Dutch oven, bring 8 cups of water to a boil. Add the salt and then the spaghetti or linguine. Cook until al dente, about 8-10 minutes, stirring occasionally to prevent sticking.
- Reserve Pasta Water: Drain the pasta carefully into a colander set over a large bowl to catch the cooking water. Measure out 1 cup of the hot pasta water and discard the rest. Transfer the drained pasta to the empty bowl.
- Combine Pasta and Sauce: Slowly whisk 1/2 cup of the reserved hot pasta water into the egg and cheese mixture to temper it. Pour this mixture over the pasta while tossing constantly to coat each strand evenly. Add the cooked bacon and mix well.
- Thicken Sauce: Let the pasta rest for 2-4 minutes, tossing frequently. This allows the sauce to thicken and cling to the pasta. If the sauce feels too thick, thin it with the remaining 1/2 cup of hot pasta water.
- Serve: Plate the carbonara immediately, topping with additional Parmesan cheese and a sprinkle of chopped fresh parsley for a vibrant finish.
Notes
- Use fresh eggs at room temperature for the creamiest sauce.
- Be careful not to scramble the eggs; tempering with hot pasta water and tossing off heat helps prevent this.
- Reserve some pasta water to adjust sauce consistency as needed.
- Bacon can be substituted with pancetta for a traditional Italian flavor.
- Serve immediately as the sauce thickens upon standing and can become less creamy.
