Spaghetti-Alla-Carbonara-Cheese-Spaghetti-Toss

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Servings: 4 Difficulty: Intermediate
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Creamy, rich pasta tossed with crispy bacon and a velvety egg-cheese sauce
Spaghetti Alla Carbonara (Cheese Spaghetti Toss recipe image

This classic Italian dish delivers a luxurious, creamy texture without using any cream. The magic happens when hot spaghetti is tossed with a mixture of beaten eggs, sharp Pecorino Romano, and salty Parmesan, creating a silky sauce that clings to every strand. Crispy bacon adds a savory, smoky crunch, while freshly ground black pepper provides a subtle heat. It’s a comforting, hearty meal that comes together quickly, making it perfect for busy weeknight dinners or casual gatherings. The balance of rich cheese, salty pork, and tender pasta is irresistible.

Spaghetti Alla Carbonara (Cheese Spaghetti Toss recipe image
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Spaghetti-Alla-Carbonara-Cheese-Spaghetti-Toss

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 359.5

Description

This classic Italian dish delivers a luxurious, creamy texture without using any cream. The magic happens when hot spaghetti is tossed with a mixture of beaten eggs, sharp Pecorino Romano, and salty Parmesan, creating a silky sauce that clings to every strand. Crispy bacon adds a savory, smoky crunch, while freshly ground black pepper provides a subtle heat. It&# 226;ÂÂs a comforting, hearty meal that comes together quickly, making it perfect for busy weeknight dinners or casual gatherings. The balance of rich cheese, salty pork, and tender pasta is irresistible.

Ingredients

Directions

  1. Bring a large pot of salted water to a boil and cook spaghetti according to package directions until al dente.
  2. While pasta cooks, fry bacon in a large skillet over medium heat until almost crisp.
  3. Remove bacon from skillet and drain on paper towels; reserve the hot bacon fat in the skillet.
  4. Pour the dry white wine into the skillet with the hot bacon fat and bring to a boil, stirring to deglaze any browned bits.
  5. Boil the wine reduction for 3 minutes, stirring occasionally, then remove from heat.
  6. Drain the cooked spaghetti, reserving about 1/2 cup of pasta water, and return the pasta to the hot pot or skillet.
  7. Immediately add the beaten eggs, 1/2 cup of grated Romano cheese, and the reserved wine reduction to the hot pasta.
  8. Toss vigorously over low heat until the eggs cook into a creamy sauce that coats the spaghetti, adding a splash of pasta water if needed.
  9. Fold in the cooked bacon and remaining 1/2 cup of Parmesan cheese.
  10. Serve immediately, topped with additional grated cheese and freshly ground black pepper.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 359.5kcal
% Daily Value *
Total Fat 24.1g38%
Saturated Fat 8.0g40%
Cholesterol 26.1mg9%
Sodium 975.8mg41%
Total Carbohydrate 6.9g3%
Dietary Fiber 0.4g2%
Sugars 0.6g
Protein 22.1g45%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: carbonara, spaghetti, bacon, eggs, parmesan, romano, italian, pasta, creamless, quick dinner, comfort food, weeknight meal, cheese sauce, pepper, pantry staples
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