Carbonara with Bacon
35 min4 servings
A creamy Roman pasta where hot spaghetti cooks eggs into sauce, finished with crispy bacon and cheese.
| prepPreheat oven to 400°F / 200°C | |||
| prepLine a large tray with paper towels | |||
| 340 g thick-sliced bacon | Bake bacon 400°F / 200°C, 15–20 min, flipping halfway | Toss hot pasta & bacon with eggs, add parsley | |
| 1 tablespoon kosher salt (for pasta water) | Boil salted water, cook pasta al dente | Whisk hot pasta water into egg mixture | |
| 450 g dried spaghetti, bucatini or linguine | |||
| 180 ml reserved pasta cooking water | |||
| ¼ teaspoon kosher salt (for egg mixture) | Whisk eggs, cheeses, salt & pepper | ||
| 3 large egg yolks | |||
| 1 large whole egg | |||
| 55 g freshly grated Parmesan cheese | |||
| 55 g freshly grated Pecorino Romano cheese | |||
| Freshly ground black pepper (to taste) | |||
| 10 g chopped fresh Italian parsley | |||
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.