Creamy Spaghetti Carbonara with Bacon
A creamy spaghetti carbonara made with bacon, eggs, Parmesan, and a splash of cream. Comfort food at its best — simple, rich, and totally satisfying.
Servings :4 people
Ingredients
- 300-350 grams spaghetti (or your favorite pasta)
- 250 grams bacon (smoked or streaky works best)
- 3 eggs - I use 2 whole eggs + 1 yolk for extra richness)
- 1/4 cup Heavy cream (or double cream)
- 1/2 cup grated, Parmesan cheese (or Pecorino, if preferred)
- salt and black pepper
Instructions
- Cook the pasta: Boil spaghetti (or your favorite long pasta) in well-salted water until al dente. Reserve some pasta water before draining.
- Fry the bacon: In a cold pan, add chopped bacon and cook until crisp. Drain excess fat if needed, but leave enough to flavor the sauce.
- Make the sauce: In a bowl, whisk together eggs and a sprinkle of black pepper.
- Combine: Add the cooked pasta to the pan with bacon. Remove from the heat and quickly pour in the egg mixture, tossing well to coat.
- Add reserved pasta water a little at a time, the cream and mix as you add, finishing off with cheese.
- Combine until the sauce is silky and creamy.
- Serve: Top with more Parmesan and freshly cracked black pepper. Serve immediately while hot and creamy!
Notes
A general guidelilne that we use for enought fat and richness in carbonara is to use 1 whole egg plus 1 egg yolk per person.
Nutrition
Serving: 1personCalories: 260kcalCarbohydrates: 20gProtein: 11gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 74mgSodium: 304mgPotassium: 121mgFiber: 1gSugar: 1gVitamin A: 380IUVitamin C: 0.1mgCalcium: 170mgIron: 1mg
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