Spaghetti Carbonara
Aug 23, 2011
A carbonara sauce is typically made with bacon, eggs, and cheese. We've added a little half-and-half for a silky texture.
- Servings
- Serves 4
- Prep time
- 30 minutes
- Total time
- 30 minutes
Ingredients
- 1 lb. spaghetti
- 8 ounces bacon (8 slices) cut 1 inch thick crosswise
- Coarse salt and freshly ground pepper
- 3 large eggs
- 3/4 cup grated Parmesan cheese plus more for serving
- 1/2 cup half-and-half
Instructions
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Set a large pot of water to boil (for pasta). In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 12 minutes; transfer to a paper-towel-lined plate.
-
Salt boiling water generously; add pasta and cook until al dente, according to package instructions.
-
Meanwhile, in a large bowl, whisk together eggs, Parmesan, and half-and-half. Set aside.
-
Drain pasta, leaving some water clinging to it. Working quickly, add hot pasta to egg mixture. Add bacon; season with salt and pepper, and toss all to combine (heat from pasta will cook eggs). Serve immediately, sprinkled with additional Parmesan cheese.