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Pasta Carbonara
Our favorite easy dinner spaghetti carbonara loaded with crispy bacon, spaghetti coated in a creamy cheesy simple sauce.
Author: Kami - NoBiggie.net
Ingredients
  • 1 pound spaghetti (160z.)
  • 1 tablespoon salt
  • 1 pound bacon cut into pieces
  • 1 egg yolk
  • 3 eggs
  • 1 teaspoon garlic minced
  • 1 1/2 cups parmesan cheese freshly grated
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon Flat Leaf Italian Parsley chopped
Instructions
  1. In a low wide pot with a lid bring 8 cups of water to a boil. Once boiling add 1 tablespoon salt to the water. Cook the spaghetti until al dente (slightly under cooked). Remove the cooked spaghetti, but keep the pasta water in the pot, you will need 1 cup of the pasta water later in the recipe.
  2. In a large sauce pan, cook the bacon over medium high heat until the bacon is browned and crisp about 10 minutes. Remove the bacon from the pan place onto a plate lined with paper towels to absorb excess grease. When the bacon is cooled to the touch crumble the bacon.
  3. Carefully remove most the bacon fat from the pan into a heat proof container.
  4. In a mixing bowl whisk together the egg yolk, eggs and freshly grated parmesan cheese.
  5. In the pan where you cooked the bacon set to medium high heat add the garlic to the greased pan and cook until fragrant. Add the al dente cooked (and drained) spaghetti. Toss the spaghetti around in the bacon fat with the garlic. Add 1 tablespoon more of the bacon fat if desired.
  6. Pour in the egg cheese mixture along with 1 cup of the reserved pasta water. Toss it altogether and the uncooked eggs will cook from the heat of the pan and the pasta. Toss in the cooked crumbled bacon, more grated parmesan cheese, and fresh ground pepper. Garnish with chopped flat leaf Italian Parsley. Serve warm.
Recipe Notes

Do not use the Kraft parmesan cheese in the green container in this recipe, it does not melt into the sauce the same as freshly grated parmesan cheese.