Spaghetti Alla Carbonara

Name: Spaghetti Alla Carbonara
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4-6 serving(s)
Ingredients: 1/4 cup extra virgin olive oil; 1/2 lb bacon, slices halved length-wise, then cut crosswise into 1/4-inch pieces (6 to 8 slices); 1/2 cup dry white wine; 3 large eggs; 2 ounces parmesan cheese, finely grated (3/4 cup); 3/4 ounce pecorino romano cheese, finely grated (about 1/4 cup); 3 small garlic cloves, pressed through garlic press; 1 lb spaghetti; table salt & fresh ground pepper (see note)

⏱ 50 mins 🍽 4-6 serving(s) 🏷 Spaghetti

This traditional Spaghetti Alla Carbonara recipe combines pasta with a rich sauce made from eggs, Parmesan, and Pecorino Romano. Crisp bacon is cooked with white wine before being tossed through the hot spaghetti. The dish is finished with a generous amount of black pepper for a simple yet flavourful meal that serves four to six people.

Ingredients

1/4 cup extra virgin olive oil
1/2 lb bacon, slices halved length-wise, then cut crosswise into 1/4-inch pieces (6 to 8 slices)
1/2 cup dry white wine
3 large eggs
2 ounces parmesan cheese, finely grated (3/4 cup)
3/4 ounce pecorino romano cheese, finely grated (about 1/4 cup)
3 small garlic cloves, pressed through garlic press
1 lb spaghetti
table salt & fresh ground pepper (see note)

Method

Place a large heatproof serving bowl on the lower-middle oven rack and heat the oven to 200 degrees. Bring 4 quarts of water to a rolling boil in a large Dutch oven or stockpot.
As the water heats, warm the oil in a large skillet until it shimmers. Cook the bacon, stirring now and then, until it is crisp and lightly browned, about 8 minutes. Pour in the wine and let it simmer until the alcohol smell fades and the wine reduces slightly, 6 to 8 minutes. Take the skillet off the heat and cover it to keep the contents warm. In a separate small bowl, use a fork to beat together the eggs, cheeses, and garlic.
Once the water is boiling, add the pasta and 1 tablespoon of table salt, stirring to prevent sticking. Cook the spaghetti until al dente. Before draining, set aside 1/3 cup of the pasta cooking water. Drain the pasta for roughly 5 seconds, leaving it a little wet. Move the drained spaghetti to the preheated serving bowl. If the pasta seems dry, mix in a little of the reserved water. Quickly pour the egg and cheese mixture over the hot pasta, sprinkle with 1 teaspoon of sea salt flakes or 3/4 teaspoon of table salt, and toss thoroughly. Add the bacon and wine mixture, season well with black pepper, toss again to combine everything, and serve straight away.

Nutrition (per serving)

Sodium813600 mg

Recipe details

CategorySpaghetti

AuthorMichelle Figueroa