Spaghetti alla Carbonara
Quick and easy Italian dish that's loaded with flavor from the bacon and carbonara sauce over pasta.
- 1 lb dry spaghetti noodles
- 12 oz bacon cubed
- 4 garlic cloves finely chopped
- 3 eggs
- 1 c. freshly grated Parmesan cheese
- ½ tsp ground black pepper
- ¼ c. chopped parsley
Prepare spaghetti according to package directions. When draining pasta reserve ½ c. pasta water to use in the sauce.
Meanwhile, heat a deep skillet over medium heat. Add the chopped bacon and saute for about 5 minutes or until the bacon is crisp. Toss the garlic into the skillet and saute for 1 minute.
Add the hot drained spaghetti the pan and toss for 2 minutes to coat the pasta in bacon fat. Remove pan from heat.
Beat eggs and Parmesan together in a mixing bowl. Add mixture to the pasta, whisking quickly until the eggs thicken, but do not scramble. Thin out the sauce with reserved pasta water if desired. Season carbonara with black pepper.
Garnish with parsley add more Parmesan cheese if desired.
Calories: 725kcal | Carbohydrates: 60g | Protein: 35g | Fat: 37g | Saturated Fat: 15g | Cholesterol: 154mg | Sodium: 1020mg | Potassium: 423mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1311IU | Vitamin C: 14mg | Calcium: 486mg | Iron: 3mg