How To Make EASY SPAGHETTI CARBONARA, Italian Pasta Dish

Pecorino Romano cheese

🥗Healthier: Parmesan cheese

💰Cheaper: Grana Padano

Parmesan is lower in fat and Grana Padano is often less expensive.

guanciale

🥗Healthier: bacon

💰Cheaper: pancetta

Bacon is more widely available and pancetta is a budget-friendly alternative.

Bring a large pot of water to a boil.

Place 4 pieces of bacon in a cold large skillet without turning on the heat.

Once the water boils, add 1/2 tablespoon of salt and 12 ounces of spaghetti, cooking for 12 minutes until al dente.

Turn the bacon to crisp the other side and prepare a plate lined with paper towels for draining.

Remove the bacon and place it on the paper towel plate to drain.

Add 1 tablespoon of virgin olive oil to the skillet and smash 3 cloves of garlic, removing the skin.

Chop the garlic and add it to the pan, sautéing for 1 minute.

Once the pasta is cooked, transfer it to the garlic pan, saving some pasta water.

Add 1/2 cup of pasta water to the spaghetti and garlic, mixing well.

Reduce heat to medium-low and add another 1/2 cup of pasta water.

In a medium bowl, crack 2 eggs and whisk them together.

Grate about 1/2 cup of parmesan cheese into the egg mixture and mix well.

Add black pepper to the egg and cheese mixture, then stir in 1 tablespoon of olive oil.

Drizzle the egg mixture into the pasta slowly while stirring to avoid scrambling the eggs.

Add another 1/2 cup of pasta water to help emulsify the sauce and melt the cheese.

Crumble the bacon and stir it into the pasta along with more parmesan cheese.

Add another 1/2 cup of pasta water if needed and stir to combine.

Stir in fresh parsley for added freshness.

Turn off the burner and serve the spaghetti carbonara.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens