Description
This Creamy Carbonara is a simple, traditional Italian recipe. With beef bacon, garlic, and fresh grated cheese, it is full of flavor!
Ingredients
Scale
- 1 pound spaghetti
- 1 pound beef bacon
- 5–6 cloves garlic
- 2 eggs
- 2 tablespoons heavy cream
- pepper (to taste)
- 5 ounces parmigiano reggiano (grated)
Instructions
- Step: Cook pasta to al dente according to package instructions in a large pot of salted water. DO NOT DRAIN.
- Step: While pasta is cooking, cook beef bacon in a large skillet. When beef bacon is cooked and slightly crispy, remove from skillet and drain all but about 3-4 tablespoons of the remaining grease from the skillet. Crumble beef bacon.
- Step: Return skillet to stovetop and reduce heat to low. Stir in garlic and heat until garlic becomes golden brown and fragrant.
- Step: Beat together eggs, cream, and pepper. Stir in about 1/2 of the grated cheese to the egg mixture. Add a ladle or two of the hot pasta water and stir well.
- Step: Using tongs, take pasta directly from pasta water to the skillet. Add crumbled beef bacon, egg mixture, and remaining Parmesan to pasta. Toss together until everything is mixed together.
- Step: Serve immediately. If the pasta becomes too dry, spoon in some of the reserved pasta water or heavy cream a little at a time. Garnish with black pepper and extra grated cheese.
Notes
Be VERY careful when adding the egg mixture. If the pan is too hot the egg will curdle. This dish is best right out of the warm pan. Leftovers will not be as creamy. Add grilled chicken or shrimp for extra protein.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 730 kcal
- Sugar: 2 g
- Sodium: 907 mg
- Fat: 41 g
- Saturated Fat: 16 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 59 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 127 mg
Keywords: Creamy Carbonara, Italian pasta, beef bacon pasta, dinner