Spaghetti Carbonara

A simple pasta dish with eggs, bacon, and cheese.

Course Breakfast, Main Course, Side Dish, Snack

Cuisine American, Italian

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 637kcal

Cost $4-$6

Cook pasta according to package instructions in a pot of salted boiling water until al dente.
Combine eggs, cream, cheese, a pinch of salt, and a generous amount of freshly ground black pepper in a bowl. Whisk together.
Over medium heat, crisp the bacon and discard excess fat by soaking it with a paper towel.
Add 2 tablespoons olive oil and 3 garlic cloves. Sauté until softened but not browned. Turn off the heat.
Once the pasta is ready, transfer it immediately to the skillet. Save some pasta water for the sauce.
Place the skillet on top of the pot to mimic a double boiler or a bain-marie. Add the egg mixture to the pasta. The indirect heat will cook the eggs without scrambling them.
Toss the pasta constantly until the sauce thickens. Add pasta water as needed.
Feel free to add more cheese and freshly ground black pepper.

Bacon: Carbonara is traditionally made with guanciale, an Italian cured meat from pork cheek. Pancetta or bacon, its smoked version that is readily available, is always great option.
Heavy cream: Adding cream, though not authentic, makes the sauce rich and silky. You can also use light cream, half-and-half, or use pasta water instead.
Parmesan: Pecorino Romano and Parmigiano-Reggiano are typical cheeses used in carbonara, but parmesan works well too.