Simple Spaghetti Carbonara

In this Spaghetti Carbonara, hot pasta is tossed in a Parmesan egg mixture and then topped with crispy pieces of bacon and more grated cheese!

Carbonara consists of only a few key ingredients.

Eggs.

Bacon.

And cheese.

Oh and don’t forget the pasta! Carbonara {heavy on the carb if-ya-know-what-I-mean} is most definitely the easiest pasta sauce you could ever make and NOT screw up. Just simply whisk up a few eggs, lots of cheese and even more black pepper toss it with crispy bacon and the steaming hot spaghetti noodles and just like that you’ve got dinner.

To Make This Simple Spaghetti Carbonara You Will Need:

• sea salt (for pasta water)
• thick cut bacon
• dried spaghetti noodles
• eggs
• parmesan cheese
• romano cheese
• black pepper
• fresh parsley

First things first… bring a LARGE pot of water to boil.

Then move on to the prep work. I always start by placing my eggs in a bowl of semi warm water while I cook the bacon. It helps bring the eggs up to room temp so they aren’t in total shock when the hot pasta hits them.

Next cube 1/2 pound of thick cut bacon. Pancetta would also work nice here too.

Cook it up until it’s crispy. You may need to taste test a few just to be sure *wink-wink*.

Then just transfer them over to a paper towel lined plate to drain off any extra bacon fat.

Now season the boiling water with about a palmful of sea salt and add in 1 pound dried spaghetti pasta right on in. Stir every so often so the pasta doesn’t stick to itself.

Now, you only have about 9-10 minutes, so you need to move quickly!

For the saucy-sauce; crack 4 eggs into a large serving bowl.

Then beat them senseless.

Grate up about 1/2 cup of both Parmesan and Romano cheese.

Add the cheese to the bowl of whisked eggs.

Mix and season generously with fresh black pepper.

When the time is up, reserve a cup of pasta water if you need to revive the sauce, drain and add the spaghetti directly into the bowl with the eggs.

Quickly toss… then add in the bacon… and toss some more. The heat from the noodles gradually cooks the eggs (and melt the cheese) without scrambling them, leaving you with insta-sauce.

Serve this spaghetti carbonara with a little bit more black pepper, a sprinkle of Parmesan and fresh torn parsley, if that’s your thang.

Not only is this pasta dish super-duper easy that your five-year-old can make it… but it’s also super elegant and scrumptious and beautiful and, well you get the picture.

Enjoy! And if you give this Spaghetti Carbonara recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Print Recipe Pin Recipe

No ratings yet

Leave a Review »

Yield: 6 servings

Simple Spaghetti Carbonara

In this Spaghetti Carbonara, hot pasta is tossed in a Parmesan egg mixture and then topped with crispy pieces of bacon and more grated cheese!

Prep Time: 25 minutes mins

Additional Time: 20 minutes mins

Total Time: 45 minutes mins

Ingredients

• 1 pound spaghetti noodles
• 1 tablespoon sea salt, for pasta water
• 8 ounces slab bacon
• 4 large eggs
• 1/2 cup freshly grated parmesan cheese
• 1/2 cup freshly grated romano cheese
• black pepper
• fresh parsley, torn for garnish

Instructions 

• Bring a large pot of water to boil.
• Place eggs in a bowl with warm water to bring the eggs up to room temperature.
• Cube up the bacon. Add the bacon into a large skillet and cook over medium heat until crispy. Drain on a paper towel lined plate.
• Add a tablespoon of sea salt to the boiling water and add in the dried pasta. Cook accordingly to package directions.
• Meanwhile; crack the eggs into a large {deep} serving bowl and whisk. Add grated cheese and plenty of fresh ground black pepper, stir.
• Once pasta is cooked, reserve 1 cup of pasta water before draining the pasta in a colander. Add drained pasta to the bowl with the egg and cheese and toss thoroughly to cook the egg and melt the cheese.
• Add in the bacon and toss some more. Serve and top with more black pepper, a sprinkle of grated Parmesan and with fresh torn parsley leaves.

Serving: 1g, Calories: 554kcal, Carbohydrates: 58g, Protein: 25g, Fat: 24g, Saturated Fat: 9g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 165mg, Sodium: 1692mg, Potassium: 307mg, Fiber: 2g, Sugar: 2g, Vitamin A: 301IU, Calcium: 218mg, Iron: 2mg

Author: Laurie McNamara

Course: Mains & Entrees

Cuisine: Italian