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Creamy pasta enveloped in cheese and bacon, this carbonara recipe is quick and delicious! I was craving a pasta dish and saw this recipe online from The New York Times. It was love at first sight, especially because I had all of the ingredients that I needed to make this dish!
I used my 8-Qt. Brilliance Nonstick Stock Pot and my 5-Qt. Non-Stick Sauté Pan to make this recipe:
8-Qt. Brilliance Nonstick Stock Pot
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Let’s jump right in!
Ingredients
- 2 large eggs and 2 large yolks, room temperature
- 1-ounce grated pecorino Romano plus more for serving
- 1-ounce grated Parmesan
- Freshly ground black pepper
- 1 tablespoon olive oil
- 3.5-ounces thick bacon cut into 1/3-inch squares (or guanciale or pancetta)
- 12-ounces spaghetti
Instructions
Grate pecorino Romano and Parmesan cheeses.
In a small mixing bowl, whisk together eggs, yolks, pecorino Romano, Parmesan, pinch of salt and freshly ground pepper.
Bring a large pot of lightly salted water to boil.
Meanwhile, heat olive oil to a large skillet over medium heat. Add bacon and cook until golden brown, but not overly crisp. Remove from heat, set aside.
(Reheat bacon if necessary, prior to adding cooked pasta.)
Add spaghetti to boiling water and cook one minute less than al dente.
Reserve 1 cup pasta water, drain pasta then add to skillet over low heat, stirring one minute to combine with bacon. Remove from heat, stir in cheese mixture, add in a bit of reserved pasta water for extra creaminess. Serve immediately with freshly grated pecorino Romano and pepper.
That’s it! I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe. I would love to hear from you. Let’s make great food together!
***I am a Pampered Chef Consultant – please contact me when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***
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Spaghetti Carbonara – NY Times (Video)
Equipment
Ingredients
- 2 large eggs room temperature
- 2 large egg yolks room temperature
- 1 oz pecorino Romano cheese grated
- 1 oz Parmesan cheese grated
- Freshly Ground Black Pepper
- 1 tbsp olive oil
- 3.5 oz bacon thick cut, sliced into 1/3"-in thick squares
- 1 tbsp salt for boiling water
- 12 oz spaghetti
Instructions
- Grate pecorino Romano and Parmesan cheeses.
- In a small mixing bowl, whisk together eggs, yolks, pecorino Romano, Parmesan, pinch of salt and freshly ground pepper.
- Bring a large pot of lightly salted water to boil.
- Meanwhile, heat olive oil to a large skillet over medium heat. Add bacon and cook until golden brown, but not overly crisp. Remove from heat, set aside. (Reheat bacon if necessary, prior to adding cooked pasta.)
- Add spaghetti to boiling water and cook one minute less than al dente. Reserve 1 cup pasta water, drain pasta then add to skillet over low heat, stirring one minute to combine with bacon.
- Remove from heat, stir in cheese mixture, add in a bit of reserved pasta water for extra creaminess. Serve immediately with freshly grated pecorino Romano and pepper.
Notes
Nutrition Estimate
Nutritional Information Disclaimer:
The provided nutritional information is automatically calculated and should only be used as an approximation. It is offered as a courtesy and may not reflect exact values due to variations in ingredients, cooking methods, and other factors. We recommend consulting with a qualified healthcare professional or nutritionist for precise dietary information.