Lunch / Dinner
Spaghetti Carbonara
There’s a lot of flexibility in pantry staples. The key is not pigeon-holing their uses or cuisines. Quick Italian can be more than run-of-the-mill spaghetti and a red sauce. Turn that pasta into carbonara — it’s tastier and nearly as quick. This classic pasta dish is so simple, creamy, and delicious, you don’t need to use additional proteins.
Ingredients
COOK:
WHISK:
COOK:
STIR IN:
Test Kitchen Tip
Residual heat fully cooks the eggs, but work quickly to prevent them from scrambling, and be sure to start with room-temperature eggs.
Instructions
Cook pasta in a large pot of boiling salted water according to package directions. Reserve ½ cup pasta water; drain spaghetti.
Whisk together eggs, Parmigiano-Reggiano, and pecorino.
Cook bacon in a large sauté pan until crisp. Transfer bacon to a paper-towel-lined plate; pour off all but ¼ cup drippings.
Cook onion and garlic in drippings over medium-low heat until beginning to soften, 2–3 minutes. Add ¼ cup reserved pasta water and spaghetti.
Toss pasta to coat; cook until the bubbling subsides and water nearly evaporates, 10–15 seconds.
Off heat, immediately add egg mixture to pasta while stirring quickly until eggs cook and sauce thickens. Add remaining pasta water until sauce reaches desired consistency.
Stir in parsley and cooked bacon; season with salt and pepper.
To prevent the egg mixture from curdling, add it off heat, stirring quickly and constantly until thick.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 331
% Daily Value*
Total Fat 20g 30%
Saturated Fat 7g 35%
Cholesterol 129mg 43%
Sodium 948mg 39%
Carbs 16g 5%
Fiber 1g 4%
Protein 20g
*Percent Daily Values are based on a 2,000 calorie diet.