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Spaghetti Carbonara



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

Your mom

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon from the skillet and set aside, leaving the bacon grease in the pan.
  2. 2.In a bowl, whisk together the beaten eggs, grated Parmesan cheese, and freshly ground black pepper.
  3. 3.Cook the spaghetti in a pot of salted boiling water until al dente. Drain the spaghetti, reserving 1/2 cup of the cooking water.
  4. 4.While the spaghetti is still hot, add it to the skillet with the bacon grease. Toss to coat the spaghetti with the bacon grease.
  5. 5.Pour the egg mixture over the hot spaghetti and quickly toss until the eggs thicken and coat the pasta. The heat from the spaghetti will cook the eggs.
  6. 6.If the pasta seems dry, gradually add the reserved cooking water, a little at a time, until desired consistency is reached.
  7. 7.Add the crispy bacon back to the skillet and toss to combine.
  8. 8.Season with salt to taste.
  9. 9.Serve the Spaghetti Carbonara hot, garnished with freshly chopped parsley.
  10. 10.Enjoy!

lightbulb_outline Tips

  • chevron_rightUse high-quality Parmesan cheese for the best flavor.
  • chevron_rightMake sure to toss the spaghetti quickly with the egg mixture to prevent the eggs from scrambling.
  • chevron_rightIf you want to add some extra flavor, you can sauté some garlic in the bacon grease before adding the spaghetti.
  • chevron_rightFeel free to add some crushed red pepper flakes if you like a little heat.
  • chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days.