Spaghetti Carbonara is a simple recipe to make and it’s easy on the budget too. With this dish, you add an uncooked egg mixture to hot pasta and the heat from the pasta cooks the egg mixture which makes a rich and creamy sauce. Its best if the eggs are at room temperature and you have the egg mixture prepared so that it can be added to the hot pasta quickly.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
1 lb. spaghetti
6 slices bacon, diced
2 cloves garlic minced
3 eggs (at room temperature)
1 cup Parmesan cheese shredded
salt and freshly ground black pepper
In a large pot of boiling salted water, cook pasta according to package directions, until al dente. Reserve 1 cup of pasta water and drain well.
In a large bowl, whisk eggs, Parmesan; set aside.
In a large skillet, cook bacon over medium-high heat until brown and crispy, about 6-8 minutes; remove from pan. Add garlic and cook until fragrant, about 1 minute. Reduce heat to low.
Place hot pasta in pan with bacon and garlic and toss to coat. Remove from heat and add egg mixture.
Using tongs, quickly toss to combine, season with salt and pepper, to taste. Add reserved pasta water, if necessary, one tablespoon at a time, until desired consistency is reached.
Serve immediately, garnished with parsley, if desired.
Its best if the eggs are at room temperature and you have the egg mixture prepared so that it can be added to the hot pasta quickly.
Calories: 437, Carbohydrates: 57g, Protein: 20g, Fat: 13g, Saturated Fat: 5g, Cholesterol: 102mg, Sodium: 395mg, Potassium: 241mg, Fiber: 2g, Sugar: 2g, Vitamin A: 250IU, Vitamin C: 0.3mg, Calcium: 227mg, Iron: 1.6mg
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