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Creamy Pasta Carbonara

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  • Serves 4
  • Cooks in 25 mins (10m prep + 15m cook)
  • Difficulty: Easy
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

Pasta carbonara

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon from the skillet and set aside.
  2. 2.In the same skillet, sauté the minced garlic in the bacon fat until fragrant.
  3. 3.In a bowl, whisk together the beaten eggs, heavy cream, and grated Parmesan cheese.
  4. 4.Add the cooked spaghetti to the skillet with the garlic and toss to combine.
  5. 5.Pour the egg mixture over the spaghetti and quickly toss until the sauce thickens and coats the pasta.
  6. 6.Crumble the cooked bacon and sprinkle it over the pasta. Season with salt and black pepper to taste.
  7. 7.Garnish with chopped fresh parsley and serve hot.
  8. 8.Enjoy your creamy pasta carbonara!

lightbulb_outline Tips

  • chevron_rightBe sure to cook the bacon until it's crispy for that irresistible crunch.
  • chevron_rightTo prevent the eggs from scrambling, remove the skillet from the heat before adding the egg mixture.
  • chevron_rightFor an extra burst of flavor, you can add some cooked peas or sautéed mushrooms to the carbonara.
  • chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days.