Almost Classic Pasta Carbonara

3-4
Servings
5m
Prep Time
20m
Cook Time
25m
Ready In


"I love the classic version; but over the years and I have changed it just a bit to 'fit' my taste buds. NO cream ... I know; but, I like a little. Sorry to those traditionalists, but I enjoy it. Pancetta, absolutely; but, bacon is what I normally use. Now, if I want to impress ... pancetta, fresh pasta, and pecorino romano. But, this is a dish I love to throw together last minute, so is not exactly traditional, but I do enjoy it. I think it is pretty rich, so I love to simply serve a salad, or even just a couple of tomato slices."

Original recipe yields 3-4 servings
OK

Nutritional

  • Serving Size: 1 (215.6 g)
  • Calories 504.3
  • Total Fat - 14 g
  • Saturated Fat - 5.8 g
  • Cholesterol - 167.8 mg
  • Sodium - 866.9 mg
  • Total Carbohydrate - 59.5 g
  • Dietary Fiber - 2.5 g
  • Sugars - 2.3 g
  • Protein - 32.7 g
  • Calcium - 181.6 mg
  • Iron - 4.7 mg
  • Vitamin C - 3.9 mg
  • Thiamin - 0.7 mg

Step 1

Sauce ... In a large saute pan, add the diced bacon and cook on medium heat (slowly), until the bacon begins to render and becomes crisp. Don't rush it; and you don't need any oil if cooked slow. Once the bacon is crisp, add the garlic, mix well, then turn off the heat and just let it hang out as you finish the pasta. If cooked slowly, you have bacon drippings which will become part of the sauce. I really prefer low sodium because the parmesan is also very salty.

Step 2

Pasta ... Cook the pasta according to pkg directions in plenty of salted water. I prefer, as I mentioned, thin spaghetti; but vermicelli, bucatini (hollow spaghetti), or the classic spaghetti, all work just fine. Once the pasta is cooked through, drain (reserve a little of the pasta water), and return to the pot off the stove to keep warm.

Step 3

Finish ... Now, the bacon is still warm, but NOT hot. Add the cream and the parmesan and mix to combine. Then crack the eggs right into the sauce. Remember, the heat is NOT on. But the heat of the sauce and then the pasta will cook the eggs. Mix well, breaking up the eggs until everything is well combined.

Step 4

Then, add the hot pasta (which you just drained) and parsley to the sauce and toss to combine. Add a little of the reserved pasta water to thin out the sauce, and season the plenty of black pepper.

Step 5

Plate ... Add to a serving bowl, or serve right out of the pan. ENJOY! Add some tomatoes slices, salad and crusty bread.

Tips & Variations


No special items needed.

Related

Alexi-Rae

This recipe is awesome, I didn't have thin spagetti so I had to use the regular but next time I'll make sure to use the thin, there is nothing I would change, your recipes are wonderful, thank you for your ease of instructions!

review by:
(26 May 2013)

DebbieLovesDesserts

Ease and quick to the table gives this five stars from me. We loved it and we have had it several times with several types of pasta.

(30 Nov 2012)

ClearWaterCook

This was easy enough and quite tasty, I thank you for your perfectly detail instructions, I'll be checking out more of your recipes soon

review by:
(9 Oct 2012)