Description
A quick, authentic Italian pasta dish made with eggs, cheese, cured pork, and black pepper. This recipe delivers a creamy, silky sauce without using cream, relying on proper technique for the perfect texture.
Ingredients
Scale
- 400g spaghetti (or linguine/rigatoni)
- 200g thick-cut bacon, cut into bite-sized pieces
- 3 large eggs, room temperature
- 1 extra egg yolk
- 100g Pecorino Romano and/or Parmigiano-Reggiano, finely grated
- 2 teaspoons freshly cracked black pepper
- Salt for pasta water
Instructions
- Grate the cheese and crack the eggs. Whisk the whole eggs and extra yolk in a medium bowl with the grated cheese and black pepper until a thick paste forms. Set aside.
- Cut the bacon into small pieces. Have all ingredients prepped before starting.
- Bring a large pot of water to a boil and add a generous amount of salt. Cook the spaghetti until al dente.
- Before draining, reserve about one cup of starchy pasta water. Drain the pasta, but do not rinse it.
- While pasta cooks, heat a large skillet over medium heat. Add the bacon and cook slowly until golden brown and crisp (5-7 minutes). Remove bacon, leaving the rendered fat in the pan.
- Turn the skillet heat to low. Add the hot drained pasta to the skillet with the bacon fat and toss to coat.
- Remove the skillet from the heat entirely and let it sit for 30 seconds to cool slightly.
- Pour the egg and cheese mixture over the hot pasta. Immediately toss and stir with tongs. The residual heat will cook the eggs gently into a creamy sauce. Add reserved pasta water if the sauce is too thick.
- Add the crispy bacon back into the pan and toss to combine.
- Taste and adjust with more black pepper if needed. Serve immediately on warm plates.
Notes
Do not use high heat when adding the egg mixture, or the eggs will scramble. Always remove the pan from the heat before tempering the eggs. Use freshly grated cheese to ensure smooth melting. This dish does not freeze well; the eggs will separate upon thawing. Serve immediately for the best texture.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 2
- Sodium: 900
- Fat: 35
- Saturated Fat: 12
- Carbohydrates: 60
- Fiber: 3
- Protein: 25
Keywords: carbonara, pasta, bacon, italian recipe, quick dinner, weeknight meal, comfort food, egg sauce, guanciale substitute