Spaghetti Carbonara – NY Times (Video)
Creamy pasta enveloped in cheese and bacon, this carbonara recipe is quick and delicious!
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
You can store any leftovers in a sealed container up to four days or freeze in a freezer safe container up to three months.
Nutrition
Calories: 570kcalCarbohydrates: 65gProtein: 23gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.04gCholesterol: 215mgSodium: 2162mgPotassium: 302mgFiber: 3gSugar: 2gVitamin A: 357IUCalcium: 183mgIron: 2mg
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