| Level: | Easy |
| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- 12 ounces spaghetti
- 6 slices thick-cut bacon, cut into 1/2-inch pieces
- 4 large eggs, lightly beaten
- 1 cup grated parmesan cheese (about 4 ounces), plus more for topping
- Freshly ground pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/4 cup cooking water, then drain the pasta.
- Meanwhile, cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Add the spaghetti and reserved pasta cooking water to the skillet and toss to combine.
- Add the eggs, parmesan, 1/2 teaspoon salt and 1 1/2 teaspoons pepper; toss to coat. Cook, tossing continuously to avoid scrambling the eggs, until the sauce is creamy, about 1 minute. Stir in the parsley. Serve topped with more parmesan.
Nutrition Facts
| Calories | 697 calorie |
| Total Fat | 36 grams |
| Saturated Fat | 13 grams |
| Cholesterol | 271 milligrams |
| Sodium | 969 milligrams |
| Carbohydrates | 63 grams |
| Dietary Fiber | 3 grams |
| Protein | 27 grams |
Reviews
So delicious. This is my go-to recipe for spaghetti carbonara. So simple and tasty.
éeetz
I may never use tomato based spaghetti sauce again this was so delicious. I drained most of the bacon fat. Cooked about 8 ounces of spaghetti so only used 2 eggs. Tossed eggs as directed. A drizzle of olive oil with fresh parsley completed the dish. Delicious.
I used pancetta rather than bacon and it was excellent – what my always used
I’ve never made this before with egg. Makes a huge difference!
Quick and easy and most of all, delish! I did the Sam at stevenleeholmes, and baked my bacon in the oven then added a few spoonfuls of fat to the pan. I only used a pinch of salt in the water and none anywhere else bc the cheese and bacon were salty enough. This is the second time I made it and it was a hit again with my boyfriend. This will be a weeknight late work day staple.
Gross! Too many eggs and cery salty.
I almost never review magazine recipes even though I subscribe to several. This recipe was excellent! I made one minor modification. I cooked the bacon in the oven, chopped it, and added about three tablespoons of the bacon fat to the pan. It’s rich, but excellent. I may add shrimp next time.
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/spaghetti-carbonara-recipe.html#comments?oc=linkback
This was so good!!! It was so easy to make – my roommates said that this recipe is a keeper. I didn’t have thick-cut bacon, so I used regular and it worked out just fine. I will definitely be making this again – a great comfort food!