Easy Spaghetti Carbonara with Bacon, Egg & Parmesan

Ingredients

• 200 g spaghetti (about 7 oz)
• 150 g bacon, diced or cut into small strips (about 5.3 oz)
• 2 large eggs + 1 extra yolk (use 2 whole eggs and 1 extra yolk)
• 80 g grated Parmesan (about 3/4 cup), plus 20 g (about 1/4 cup) for serving
• 1 tablespoon olive oil
• 2 liters (about 8 1/2 cups) water for cooking the pasta
• 1 level tablespoon salt for the water (approx. 10 g)
• 1 teaspoon freshly ground black pepper

Instructions

1. Bring the water to a boil over high heat with the salt and cook the pasta according to the package time, leaving it al dente.
2. While the pasta cooks, heat the olive oil in a skillet and fry the bacon until golden and crisp; keep the skillet with some of the fat.
3. Quickly beat the 2 whole eggs and the extra yolk in a bowl; add 80 g grated Parmesan and half the black pepper, stirring until combined.
4. Before draining the pasta, reserve 1 cup (240 ml) of the cooking water.
5. Drain the pasta and return it to the hot pot (or to the skillet off the heat). Add the bacon and toss to combine.
6. Remove the pan from the heat and pour the egg-and-Parmesan mixture over the hot pasta. Stir vigorously to emulsify the sauce, adding the reserved cooking water a little at a time until creamy without curdling.
7. Taste and adjust salt and pepper if needed, then serve immediately with extra Parmesan and freshly ground black pepper on top.

Tips

• Never add the egg mixture directly over high heat or it will scramble; use the residual heat from the pasta.
• Always save some pasta cooking water: the starch helps bind the sauce and make it silky.
• Grate the Parmesan fresh for better flavor and melting.

Variations

• Swap the bacon for pancetta or guanciale for a more authentic flavor.
• Add a pinch of nutmeg to the sauce for a warm aromatic note.
• Use whole-wheat spaghetti or fettuccine to vary the pasta texture.

FAQ