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Bacon Carbonara
Created by: Howcan Team
Ingredients
- 12 oz spaghetti
- 4 large eggs
- 1 cup grated Parmesan cheese
- 8 slices of bacon, chopped
- 4 cloves of garlic, minced
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot of boiling salted water, cook 12 oz of spaghetti according to package instructions until al dente. Drain, reserving 1 cup of pasta water.
- In a bowl, whisk together 4 large eggs and 1 cup of grated Parmesan cheese. Set aside.
- In a large skillet, cook 8 slices of chopped bacon over medium heat until crispy. Remove bacon from the skillet and set aside, leaving the bacon fat in the skillet.
- Add 4 cloves of minced garlic to the skillet with the bacon fat and cook for 1-2 minutes until fragrant.
- Add the cooked spaghetti to the skillet and toss to coat with the bacon fat and garlic.
- Remove the skillet from the heat and quickly pour the egg and cheese mixture over the spaghetti, tossing quickly to coat the pasta. The heat from the pasta will cook the eggs and create a creamy sauce. If the sauce is too thick, add some of the reserved pasta water to thin it out.
- Add the cooked bacon back to the skillet and toss to combine. Season with salt and black pepper to taste.
- Garnish with fresh parsley and serve immediately.
Bacon Carbonara is a classic Italian pasta dish that originated in Rome. It is believed to have been created as a hearty meal for Italian charcoal workers. The dish typically consists of spaghetti, eggs, Parmesan cheese, and pancetta or guanciale (cured pork jowl). The creamy sauce is made by combining eggs, cheese, and the rendered fat from the cooked bacon. The dish is then finished with a generous amount of black pepper. One of the key elements of a great Carbonara is the quality of the ingredients. The pasta should be al dente, the bacon should be crispy, and the sauce should be rich and creamy without being scrambled. The best versions of this dish can be found in authentic Italian trattorias in Rome, where skilled chefs prepare it with traditional techniques and the finest local ingredients. It's important to note that while some variations of Carbonara include cream, the authentic Roman recipe does not. For those looking to make Bacon Carbonara at home, it's crucial to use high-quality ingredients and to pay close attention to the timing and technique when combining the hot pasta with the egg and cheese mixture to achieve a silky, luxurious sauce. While traditionalists may insist on using guanciale, pancetta is a widely accepted alternative that can be more readily found in many parts of the world.
25 min
4
650 calories
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