spaghetti carbonara recipes

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Spaghetti Carbonara – The easiest pasta dish you will ever make, loaded with Parmesan and bacon!

spaghetti carbonara recipes

In a deep skillet or medium pot, egg-poaching liquid to a boil over high heat, then leave on low heat. Set aside.

In a large pot of boiling salted water, cook pasta according to package instructions; reserve 1/2 cup water and drain well.
Heat a large skillet over medium-high heat. Add bacon and cook until brown and crispy, about 5-8 minutes; reserve excess fat.
add the onion, and cooking until the bacon is crispy and the onion is translucent.
Stir in garlic until fragrant, about 1/2 minute. Reduce heat to low.
stir in pasta and Parmigiano Reggiano cheese, and gently toss to combine; season with salt and pepper, to taste. Add reserved pasta water, one tablespoon at a time, until desired consistency is reached.
Evenly divide pasta between 3 warm bowls. Place each egg atop each bowl of pasta.
mixing up the pasta to spread the egg and yolk throughout the bowl.
Top generously with grated Parmigiano Reggiano cheese. Serve immediately, garnished with parsley.

spaghetti carbonara recipes

Pasta is tossed in a delicious and easy parmesan sauce with savory pancetta.

spaghetti carbonara recipes

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spaghetti carbonara recipes

  • skillet
Spaghetti Carbonara - The easiest pasta dish you will ever make, loaded with Parmesan and bacon!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: American
Keyword: spaghetti carbonara recipes
Servings: 3
Calories: 513kcal
Author: Luda huang

Equipment

  • skillet

Ingredients

  • 8 ounces spaghetti
  • 3 large eggs
  • 1/4 cup grated Parmigiano Reggiano cheese
  • 4 slices bacon diced
  • 1/2 large onion diced
  • 4 cloves garlic minced
  • Kosher salt and freshly ground black pepper to taste
  • 2 tablespoons chopped fresh parsley

Instructions

  • In a deep skillet or medium pot, egg-poaching liquid to a boil over high heat, then leave on low heat. Set aside.
  • In a large pot of boiling salted water, cook pasta according to package instructions; reserve 1/2 cup water and drain well.
  • Heat a large skillet over medium-high heat. Add bacon and cook until brown and crispy, about 5-8 minutes; reserve excess fat.
  • add the onion, and cooking until the bacon is crispy and the onion is translucent.
  • Stir in garlic until fragrant, about 1/2 minute. Reduce heat to low.
  • stir in pasta and Parmigiano Reggiano cheese, and gently toss to combine; season with salt and pepper, to taste. Add reserved pasta water, one tablespoon at a time, until desired consistency is reached.
  • Evenly divide pasta between 3 warm bowls. Place each egg atop each bowl of pasta.
  • mixing up the pasta to spread the egg and yolk throughout the bowl.
  • Top generously with grated Parmigiano Reggiano cheese. Serve immediately, garnished with parsley.

Nutrition

Calories: 513kcal | Carbohydrates: 61g | Protein: 23g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 189mg | Sodium: 398mg | Potassium: 345mg | Fiber: 3g | Sugar: 3g | Vitamin A: 527IU | Vitamin C: 6mg | Calcium: 154mg | Iron: 2mg
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