Spaghetti Alla Carbonara (Cheese Spaghetti To Die For)
Description
This classic Italian dish creates a luxuriously creamy sauce without using a drop of cream, relying instead on the emulsion of eggs, cheese, and starchy pasta water. The combination of crispy bacon, sharp Parmesan, and tender spaghetti results in a comforting, savory meal that feels indulgent yet comes together in under 30 minutes. It is perfect for busy weeknights or a cozy dinner at home. The key is tempering the eggs with hot pasta to create a silky coating rather than scrambled eggs. Serve immediately while hot for the best texture.Ingredients
Directions
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Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente. Reserve 1 cup of pasta water before draining.
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While the pasta cooks, fry the bacon in a large skillet over medium heat until crisp. Remove bacon with a slotted spoon and drain on paper towels, leaving the fat in the pan.
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Pour the dry white wine into the hot bacon fat. Simmer for 3 minutes, stirring occasionally, until reduced slightly.
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Drain the cooked spaghetti and return it to the hot pot or transfer it to the skillet with the wine reduction.
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Remove the pan from heat. Quickly pour the beaten eggs over the hot pasta and toss vigorously with tongs.
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Add half of the cheese mixture and the cooked bacon. Toss continuously until the sauce thickens and coats the pasta evenly. Add reserved pasta water a tablespoon at a time if the sauce is too thick.
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Serve immediately, topped with the remaining cheese and freshly ground black pepper.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 823.3kcal
- % Daily Value *
- Total Fat 61.9g96%
- Saturated Fat 31.4g157%
- Cholesterol 131.1mg44%
- Sodium 2094.2mg88%
- Total Carbohydrate 11.2g4%
- Dietary Fiber 0.4g2%
- Sugars 2.2g
- Protein 46.6g94%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Traditional Carbonara often uses guanciale (cured pork jowl) instead of bacon. If you can find it, it adds a deeper, more authentic flavor.
To prevent the eggs from scrambling, ensure the pasta is hot but the pan is off the burner when you add the egg mixture. The residual heat is enough to cook the eggs into a creamy sauce.
For a sharper flavor, use all Parmesan or all Romano. For a milder taste, use a mix of Parmesan and Pecorino Romano.
This dish is best served immediately. The sauce will continue to thicken as it sits, so it does not reheat well.
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