Bacon spaghetti carbonara
Indulge in the creamy, savory goodness of Bacon Spaghetti Carbonara with this easy and delicious recipe. Featuring crispy bacon, perfectly cooked pasta, a rich egg and Parmesan cheese sauce, and a hint of black pepper. Perfect for any weeknight dinner!
- 03 May 2024
- Cook time 20 min
- Prep time 10 min
- 4 Servings
- 6 Ingredients
Bacon Spaghetti Carbonara is a delightful and creamy Italian pasta dish that combines the richness of eggs and Parmesan cheese with the smoky flavor of bacon. It's an easy-to-make recipe that uses simple ingredients, making it a perfect choice for a quick weeknight dinner or an elegant meal to impress your guests.
Ingredients:
Instructions:
Start by gathering all the necessary ingredients. Grate the Parmesan cheese if not pre-grated. Measure out 1/2 cup and set it aside. Crack the egg into a small bowl and beat it lightly. Set this aside as well.
Place a large skillet over medium heat. Once the skillet is heated, lay the bacon strips in a single layer. Cook the bacon until it is crispy, turning occasionally, about 7-10 minutes. Remove the bacon from the skillet and place it on paper towels to drain excess grease. Once the bacon has cooled, chop it into bite-sized pieces.
While the bacon is cooking, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente, usually about 8-10 minutes. Reserve 1/2 cup of the pasta cooking water, then drain the remaining water and set the pasta aside.
In a medium bowl, combine the beaten egg and grated Parmesan cheese. Slowly stir in a couple of tablespoons of the reserved pasta water to temper the egg mixture, preventing it from scrambling when added to the hot pasta.
In the same skillet used for cooking the bacon, discard most of the bacon fat but leave a tablespoon in the pan for flavor. Heat the olive oil in the skillet over medium heat. Add the cooked pasta to the skillet and toss to coat with the oil. Remove the skillet from the heat.
Pour the egg and cheese mixture over the pasta, tossing quickly and thoroughly to coat the pasta evenly. The residual heat from the pasta will cook the egg and create a creamy sauce. If the mixture appears too thick, add a little more of the reserved pasta water until the desired consistency is reached.
Stir in the bacon pieces until they are evenly distributed. Season with a dash of black pepper to taste.
Divide the Bacon Spaghetti Carbonara among serving bowls. Optionally, garnish with additional grated Parmesan cheese and more black pepper, if desired. Serve immediately while hot.
Tips:
- Use freshly grated Parmesan cheese for the best flavor and texture.
- Cook the pasta al dente, as it will continue to cook slightly when combined with the hot bacon and sauce.
- Reserve some pasta water to adjust the consistency of the sauce if needed.
- Tempering the egg mixture with a bit of hot pasta water can prevent the eggs from scrambling.
- Serve the dish immediately for the best texture and flavor.
Bacon Spaghetti Carbonara is a simple yet luxurious dish that showcases the beauty of classic Italian cooking. With just a handful of ingredients and a few easy steps, you can create a delicious and satisfying meal that's sure to become a favorite. Enjoy your homemade carbonara with a sprinkling of black pepper and extra Parmesan cheese, and savor every bite!
| Nutrition Facts | |
|---|---|
| Serving Size | 100 grams |
| Energy | |
| Calories 320kcal | 13% |
| Protein | |
| Protein 18g | 12% |
| Carbohydrates | |
| Carbohydrates 33g | 10% |
| Fiber 1.37g | 4% |
| Sugar 1.17g | 1% |
| Fat | |
| Fat 20g | 23% |
| Saturated 6g | 19% |
| Cholesterol 90mg | - |
| Vitamins | |
| Vitamin A 54ug | 6% |
| Choline 70mg | 13% |
| Vitamin B1 0.51mg | 42% |
| Vitamin B2 0.32mg | 24% |
| Vitamin B3 5mg | 32% |
| Vitamin B6 0.19mg | 11% |
| Vitamin B9 110ug | 28% |
| Vitamin B12 0.53ug | 22% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 0.34mg | 2% |
| Vitamin K 0.34ug | 0% |
| Minerals | |
| Calcium, Ca 130mg | 10% |
| Copper, Cu 0.15mg | 0% |
| Iron, Fe 1.89mg | 17% |
| Magnesium, Mg 36mg | 8% |
| Phosphorus, P 260mg | 21% |
| Potassium, K 240mg | 7% |
| Selenium, Se 45ug | 83% |
| Sodium, Na 580mg | 38% |
| Zinc, Zn 1.93mg | 18% |
| Water | |
| Water 22g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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