Include in Print View:

Spaghetti-Alla-Carbonara-Cheese-Spaghetti-Toss

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&# 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.
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
  • 1 package Thin spaghetti(16oz) 1 c Grated Romano cheese
  • 1/2 lbs Bacon,cut into 1/2" squares
  • 1 cups Grated Parmesan cheese
  • 1/2 cups Dry white wine Freshly ground pepper
  • 3 Eggs,well beaten
Directions
  1. 1
    Bring a large pot of salted water to a boil and cook spaghetti according to package directions until al dente.
  2. 2
    While pasta cooks, fry bacon in a large skillet over medium heat until almost crisp.
  3. 3
    Remove bacon from skillet and drain on paper towels; reserve the hot bacon fat in the skillet.
  4. 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. 5
    Boil the wine reduction for 3 minutes, stirring occasionally, then remove from heat.
  6. 6
    Drain the cooked spaghetti, reserving about 1/2 cup of pasta water, and return the pasta to the hot pot or skillet.
  7. 7
    Immediately add the beaten eggs, 1/2 cup of grated Romano cheese, and the reserved wine reduction to the hot pasta.
  8. 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. 9
    Fold in the cooked bacon and remaining 1/2 cup of Parmesan cheese.
  10. 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
Read it online: https://www.chefs-mate.com/recipe/spaghetti-alla-carbonara-cheese-spaghetti-toss/