Go Back
Spaghetti Carbonara
Anthony

Spaghetti Carbonara

It's time to level up your pasta game with Spaghetti Carbonara! Don't let a few simple ingredients fool you. If you're not careful you'll end up with scrambled eggs and bacon grease spaghetti. Let's see how temperature control and timing are key to perfect Spaghetti Carbonara in 20 minutes.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 1 serving
Ingredients Method Notes

Ingredients
  

  • 4 oz Spaghetti
  • 2 tbs. Olive Oil
  • 4 strips Bacon cut in to 1/4 inch slices
  • 1/2 cup pasta water
  • 3 tbs. pasta water
  • 2 Egg Yolks
  • 3/4 cup Parmigiano Reggiano
  • 2 tbs. coarsely ground black pepper
  • Basil or Parsley for garnish

Method
 

  1. Bring a large pot of salted water to a boil.
  2. Cut bacon in to 1/4 inch strips. Add olive oil and bacon to a cold 10" skillet. Redner bacon fat over a low flame for about 10-15 minutes stirring occasionally until bacon is crispy.
  3. 5 minutes in to cooking the bacon, add the spaghetti to the boiling water and stir.
  4. Whisk 2 egg yolks and set aside with reggiano and black pepper. 
  5. When the pasta is al dente turn off the burner for both the pasta and the bacon. Remove bacon from the stove top and add 1/2 cup pasta water. Use tongs to transfer spaghetti to bacon and toss to combine. 
  6. Temper the eggs by whisking in 1/2 tablespoon of pasta water at a time for a total of 3 tablespoons. 
  7. Slowly add eggs to pasta and bacon by stirring and tossing vigorously with tongs. If eggs start to scramble add a bit of cool water to further cool the hot pan. 
  8. Toss in reggiano and black pepper. Use more pasta water to reach a desired consistency. 
  9. Garnish with basil or parsley.

Notes

This recipe makes one large serving or two smaller servings. For two large servings double the pasta, add 2 egg yolks and 2 strips of bacon. And use a 12" skillet.