Kittencal's Classic Carbonara Recipe

"A KC Favorite! This is an easy Italian classic. The trick to perfect carbonara is to have your spaghetti hot and mix in the eggs very vigorously so the eggs will not scramble"

Original is 4 servings

Metric US

I've Tried It

Ingredients

Add to Shopping List

1/2 pound bacon, chopped (or 1/2 lb pancetta)
3 garlic cloves, finely minced
1 pound dry spaghetti (cooked, measure 1 pound before cooking, do not rinse the cooked spaghetti)
4 large eggs, beaten

1 cup Parmesan cheese, grated (more to pass at the table)
Salt and freshly ground black pepper, to taste
2 tablespoon fresh parsley, chopped

Nutritional

Serving Size: 1 (264.7 g)
Calories 724.5
Total Fat - 25.3 g
Saturated Fat - 9.3 g
Cholesterol - 257.6 mg
Sodium - 1094.6 mg
Total Carbohydrate - 89.1 g
Dietary Fiber - 0.1 g
Sugars - 1.5 g
Protein - 40.7 g
Calcium - 341.7 mg
Iron - 5.7 mg
Vitamin C - 1.8 mg
Thiamin - 0.9 mg

Step by Step Method

Step 1

Whisk the eggs in a bowl with pinch salt; set aside.

Step 2

In a large skillet over medium heat cook the bacon until crisp. Remove the bacon to paper towels and drain all but about 3 tablespoons fat.

Step 3

Add in garlic and saute for about 1 minute. Add the bacon back to the skillet along with the cooked pasta; stir/toss for about 1 minute to heat. Remove the pan from the heat.