Hearty Spaghetti Carbonara Recipe
This recipe for Hearty Spaghetti Carbonara is inspired by a delicious carbonara I enjoyed in the south of France. It’s a classic comfort dish that combines rich flavors of crispy bacon, creamy egg mixture, and fragrant Parmesan, served over al dente spaghetti. This hearty meal is perfect for a cozy night in, satisfying enough to feed two very hungry people or four when paired with a side salad or garlic bread.
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Serves: 4
- Category: Spaghetti
- Cuisine: European
- Keywords: Pork, Meat, European, Under 30 Mins
- Calories per serving: 824 kcal
Ingredients
| Ingredient | Quantity |
|---|---|
| Spaghetti | 1/2 lb (225g) |
| Bacon (cut into small pieces) | 3/4 lb (340g) |
| Yellow onion (chopped) | 1 |
| Butter | 2 tbsp |
| Garlic cloves (minced) | 2 |
| Dried basil | 1 tsp |
| Eggs | 2 large |
| Half-and-half (or heavy cream) | 3/4 cup (180ml) |
| Parmigiano-Reggiano cheese (grated) | 3/4 cup (90g) |
| Fresh ground black pepper | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 824 kcal |
| Fat | 56.8g |
| Saturated Fat | 23.2g |
| Cholesterol | 206.5mg |
| Sodium | 1061.9mg |
| Carbohydrates | 49.1g |
| Fiber | 2.2g |
| Sugar | 2.5g |
| Protein | 27.9g |
Instructions
-
Prepare the Ingredients:
- Fill a large pot with 3 quarts of water, set it on the stove over medium-high heat, and bring to a boil.
- While waiting for the water to come to a boil, chop the bacon and yellow onion into small pieces. Mince the garlic cloves. Set them aside.
-
Cook the Bacon:
- Place the bacon pieces in a large skillet over medium to medium-low heat. Cook until the bacon begins to crisp and render out most of its fat. Stir occasionally to prevent burning.
- Once the bacon is crispy and golden, remove it from the skillet and set aside, leaving about 1 tablespoon of bacon fat in the pan.
-
Cook the Spaghetti:
- When the water comes to a rolling boil, add the spaghetti. Stir occasionally and cook until the pasta is al dente, about 9 minutes. Drain the pasta, reserving about 1 cup of the pasta water for later.
-
Sauté the Onions:
- In the same skillet with the bacon fat, add the butter and chopped onion. Sauté over medium heat, stirring occasionally, until the onion becomes translucent and begins to brown, about 5-6 minutes.
- While the onion is cooking, mince the garlic and set aside.
-
Prepare the Egg Mixture:
- In a medium-sized bowl, whisk together the eggs, half-and-half, and 2/3 of the grated Parmigiano-Reggiano cheese. Save the remaining 1/4 cup of cheese to sprinkle on top at the end.
- Season the egg mixture with a pinch of fresh ground black pepper.
-
Combine Bacon and Garlic:
- Once the onions are done cooking, add the garlic and dried basil to the skillet. Stir for about 30 seconds, just until fragrant.
- Add the crispy bacon back to the pan, mixing it with the onions and garlic.
-
Toss the Pasta:
- Lower the heat on the skillet to very low. Add the cooked spaghetti to the pan with the bacon and onions. Toss the pasta to combine, making sure each strand is coated with the bacon and onion mixture.
- Slowly pour the egg mixture over the pasta, stirring continuously. The goal is to gently cook the eggs with the residual heat of the pasta, creating a creamy sauce. Be careful not to scramble the eggs—this should take about 1-2 minutes.
-
Adjust Consistency:
- If the sauce seems too thick, gradually add some of the reserved pasta water to loosen it up. Continue stirring until the sauce has reached your desired consistency.
-
Serve:
- Once the sauce is creamy and the eggs have thickened, remove the skillet from the heat. Taste and add extra pepper if desired.
- Serve the carbonara immediately, garnished with the remaining grated Parmigiano-Reggiano cheese.
Tips for the Perfect Carbonara
- Pasta water: The starchy pasta water helps create a silkier sauce, so don’t forget to reserve it before draining the pasta. Add it gradually to adjust the sauce consistency.
- Eggs: For the richest flavor and texture, use fresh, large eggs. The egg mixture should never be cooked over direct heat—low heat and constant stirring are key.
- Bacon: The bacon should be cooked until crisp but not overdone. It continues to cook slightly once removed from the pan.
- Cheese: Parmigiano-Reggiano is traditional for carbonara, but you can experiment with Pecorino Romano for a sharper, tangier flavor.
Serving Suggestions
To round out this meal, serve the Hearty Spaghetti Carbonara with a crisp green salad, garlic bread, or roasted vegetables. A simple side of sautéed spinach or arugula adds freshness to balance the richness of the pasta. Pair with a light, refreshing white wine like Pinot Grigio or a sparkling water with lemon for a well-rounded dinner.
Enjoy your hearty, flavorful carbonara—a meal that’s perfect for pasta lovers and sure to impress your guests.
