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Spaghetti alla Carbonara (Italy)

Rich and creamy spaghetti dish originating from Rome, made with bacon or pancetta, eggs, parmesan cheese, and black pepper.

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Ingredients

Pasta

• 12 oz (340g) spaghetti

Meat

• 4 oz (115g) bacon, diced
• 2 large eggs
• 1/2 cup (120g) parmesan cheese, grated

Additional ingredients

• Salt and black pepper, to taste
• Fresh parsley, chopped (optional)

Pantry staples

• Olive oil
• Grated nutmeg

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Carbonara Sauce (if applicable)

Mix the following:

• 2 tbsp (30g) olive oil
• 1 tsp (5g) grated nutmeg

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Recipe Steps

1. Cook Spaghetti

Bring a large pot of salted water to a boil and cook spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining the spaghetti.

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2. Cook Bacon

In a medium saucepan, cook diced bacon over medium heat until crispy. Remove from heat and set aside on a paper towel-lined plate.

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3. Prepare Carbonara Sauce

In the same saucepan used for cooking bacon, add olive oil and grated nutmeg. Heat over low heat, whisking constantly, until well combined.

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4. Whisk Eggs

In a medium bowl, whisk together eggs, parmesan cheese, and reserved pasta water until smooth.

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5. Combine Bacon, Spaghetti, and Egg Mixture

Add cooked spaghetti to the egg mixture and toss until coated. Then, add crispy bacon and toss again to combine.

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6. Add Carbonara Sauce

Pour hot carbonara sauce into the spaghetti mixture and toss everything together until well combined.

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Optional: Spaghetti alla Carbonara with Mushrooms

• Sauté sliced mushrooms in butter until tender before adding cooked spaghetti.
• Stir in grated parmesan cheese for an added layer of flavor.