Spaghetti Carbonara
An authentic-tasting spaghetti Carbonara made with bacon, eggs and Parmesan – no cream, no fuss and completely slimming‑world friendly. A 10‑minute pasta night winner!
Servings: 4
Calories: 566kcal
Equipment
Ingredients
For the pasta
- 10 ½ oz (300g) spaghetti
- 2 tsp salt for the pasta water
For the carbonara sauce
- 7 oz (100g) lean bacon or see note 1
- 1 large whole egg
- 3 large egg yolks (see notes for variations)
- 1 cup (100g ) freshly grated Parmesan or Pecorino Romano
- cracked black pepper to taste
- 2 tbsp finely chopped flat leaf parsley optional
Instructions
- Bring a large pot of water to a rolling boil and add salt. Cook the spaghetti according to pack instructions - usually around 7-10 minutes. Set a timer – you don’t want to overcook your pasta, it should be al dente.10 ½ oz (300g) spaghetti, 2 tsp salt
- Drain the pasta, reserving about half a cup (125ml) of the hot starchy pasta water.
- While the pasta is boiling, cook the bacon in a non-stick frying pan over medium heat until nicely colored then set aside.7 oz (100g) lean bacon
- Put the egg, yolks and grated cheese in a large bowl and whisk together to combine using a balloon whisk.1 large whole egg, 3 large egg yolks, 1 cup (100g ) freshly grated Parmesan
- Working quickly, add the hot pasta into the bowl containing the egg mixture and toss together with tongs to combine. Add some of the reserved pasta water, a tablespoon at a time, until the carbonara sauce is silky and has a creamy consistency.
- Add the bacon and chopped parsley and toss to combine. Taste the pasta: you shouldn’t need to add any salt but this is also up to personal preferences – add some if necessary.
- Serve immediately seasoned with the pepper and parsley, if using.cracked black pepper, 2 tbsp finely chopped flat leaf parsley
Video
Notes
Note 1: For a truly authentic carbonara you will need to use guanciale (cured pork cheek). Cut into cubes or strips, about ½ inch wide. Add to a cold, dry skillet and cook over medium-low heat until the guanciale renders its own delicious fat as it cooks.
Once its is crisp and golden, remove it with a slotted spoon and set aside. Keep the rendered fat in the pan and add the drained hot pasta, tossing it so every strand gets coated in that savory goodness. You then add the pasta to the egg /cheese mixture.
Carbonara is best served fresh – after all it takes minutes to prepare! If you have leftovers, transfer to an airtight container as soon as they’ve cooled. Store in the refrigerator for up to 2 days. When reheating, add a splash of water to loosen up the sauce and reheat over low heat in a nonstick pan, stirring constantly. You need to be careful not to overcook the eggs.
Nutrition
Calories: 566kcal | Carbohydrates: 62g | Protein: 32g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 234mg | Sodium: 2128mg | Potassium: 329mg | Fiber: 3g | Sugar: 3g | Vitamin A: 515IU | Calcium: 373mg | Iron: 2.3mg
