Spaghetti Carbonara Recipe
With pasta tossed with diced bacon, grated cheese, and copious amounts of black pepper and topped with a poached egg, this Spaghetti Carbonara recipe is smooth and creamy while incredible flavor. Though simple to make, it tastes and looks like something straight from an Italian restaurant.
Ingredients
Instructions
Bring a large pot of generously salted water to a boil.
In a deep skillet or medium pot, egg-poaching liquid to a boil over high heat, then leave on low heat.
Heat a large (12-inch) skillet over medium-high heat, cook bacon until fat renders and meat is slightly crisp, about 10 minutes. Set aside with a slotted spoon and transfer to a plate, leaving the fat in the skillet.
At the same time, add the pasta to the salted water, and add the broth to the bacon fat and simmer the broth to reduce by 1/3, about 8 to 10 minutes.
Cook the pasta until al dente, under-cooking by 2 minutes, about 8 to 10 minutes. Drain pasta but do not rinse.
To the broth add the arugula, parsley and 1/4 teaspoon salt and black pepper.
Add drained pasta, raise heat to high, and toss to coat with sauce.
Finish cooking the pasta in the broth for 2 minutes, then remove from heat, stir in cheese, and toss. The spaghetti will soak up any liquid. Chop bacon and add to pasta.
Working one at a time, carefully crack each egg into a small bowl and very gently slide into barely boiling poaching liquid. Cook until whites set but yolks are still runny, about 2 to 3 minutes. Using a slotted spoon, lift each egg out of the water.
Evenly divide pasta between 4 warm bowls. Place each egg atop each bowl of pasta. Top generously with black pepper.
Serve immediately, mixing up the pasta to spread the egg and yolk throughout the bowl.
Nutrition
- Serving Size
- 1 generous cup pasta with 1 egg
- Calories
- 422 kcal
- Carbohydrate Content
- 52 g
- Protein Content
- 23 g
- Fat Content
- 12 g
- Saturated Fat Content
- 5 g
- Cholesterol Content
- 227 mg
- Sodium Content
- 546 mg
- Fiber Content
- 3 g
- Sugar Content
- 3 g
