Spaghetti Carbonara with Bacon
Silky spaghetti carbonara made with bacon, eggs and Pecorino, no cream. The off-heat method keeps the sauce glossy instead of scrambled.
40% of it needs you at the counter
- Hands-on
- 10 min
- Cooking
- 15 min
- Serves
- 4
- Calories
- 550
- Protein
- 29 g
- Per serving
- $2.31
Why this recipe works
Carbonara is traditionally made with guanciale, cured pork cheek, but good thick-cut bacon is easier to find and makes a terrific version. There's no cream in it; the silkiness comes from eggs, cheese and starchy pasta water.
- Mixing the eggs and cheese into a thick paste before they meet the pasta helps them melt into a sauce rather than clump.
- Tossing off the heat with hot pasta water cooks the eggs gently into a glossy coating instead of scrambled bits.
- Two extra yolks make the sauce richer and more stable than whole eggs alone.
Ingredients
You will need
- Large pot
- 12-inch skillet
- Medium bowl
- Tongs
Method
Tap a step number to mark it done.
Boil the pasta
Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Before draining, scoop out 1½ cups of the pasta water.
Crisp the bacon
While the pasta cooks, cook the bacon in the skillet over medium heat until browned and crisp at the edges, 8 to 10 minutes. Turn off the heat and leave about 2 tablespoons of fat in the pan.
Make the egg mixture
Whisk the eggs, yolks, Pecorino and pepper in the bowl into a thick paste, then whisk in 2 tablespoons of the hot pasta water to loosen it.
Toss off the heat
Add the drained spaghetti to the bacon pan, still off the heat, and toss to coat in the fat. Wait 1 minute so it isn't scorching hot, then pour in the egg mixture and toss constantly, adding pasta water a splash at a time, until the sauce is creamy and clings to the pasta.
Serve
Serve right away with more Pecorino and black pepper.
Cook's notes
- If the sauce looks thin, keep tossing; it thickens as the eggs warm. If it starts to clump, add more hot pasta water and toss fast.
- Pecorino is saltier than Parmesan, so salt the pasta water a little more lightly than usual.
- Carbonara doesn't wait well. Have everyone at the table before you toss it.
Nutrition per serving
550 calories
$2.31 estimated cost per serving
Where the calories come from
| Protein | 22% of calories | 29 g |
|---|---|---|
| Carbs | 48% of calories | 65 g |
| Fat | 30% of calories | 18 g |
| Fiber | 3 g | |
| Sodium | 670 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
What are the main ingredients in carbonara?
Pasta, cured pork (guanciale, pancetta or bacon), eggs, Pecorino Romano and black pepper. Traditional carbonara has no cream, garlic or peas.
Why does my carbonara scramble?
The pan is too hot. Take it off the heat, let the pasta cool for a minute and add pasta water as you toss so the eggs thicken slowly into a sauce.
Are the eggs in carbonara safe to eat?
The hot pasta cooks them, but not always to 160°F. Use fresh eggs, or pasteurized eggs if you're serving anyone who is pregnant, very young, elderly or has a weakened immune system.
