Spaghetti Carbonara

Name: Spaghetti Carbonara
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 8 strips bacon; 4 servings Freshly ground black pepper; 4 larges eggs, room temperature; 1 Tbsp chopped fresh parsley; 4 servings Kosher salt; 118 milliliters Parmesan, divided; 454 grams package spaghetti

Spaghetti Carbonara might be just the Mediterranean recipe you are searching for. This recipe covers 21% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 30g of protein, 27g of fat, and a total of 717 calories. This recipe serves 4. It works well as a reasonably priced main course. A mixture of kosher salt, parsley, eggs, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes roughly 20 minutes.

Instructions

Bring a large pot of salted water to a boil.

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Water

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Pot

Add the spaghetti, cover the pot, and bring it back to a boil.

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Spaghetti

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Pot

Remove the cover, stir, and cook until al dente, about 8 minutes. Reserve 1 cup of pasta cooking water.

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Pasta

Water

Drain the pasta and set aside. (Reserve 1 cup pasta for the Round 2 Recipe Savory Noodle Pie.)

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Pasta

While the pasta is cooking, place of the bacon into a large skillet over medium heat and cook until crispy, about 8 minutes.

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Bacon

Pasta

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Frying Pan

In a medium bowl, beat the eggs with half the Parmesan and season with salt and pepper. Set aside.

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Salt And Pepper

Parmesan

Egg

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Bowl

Transfer the bacon to a sheet tray lined with a paper bag (reserve 2 strips for the Online Round 2 Recipe Savory Noodle Pie). Chop the remaining 6 pieces and set aside.

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Pasta

Bacon

Remove all but 1 tablespoon fat from the pan and put the pan back on the heat.

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Frying Pan

Add the cooked spaghetti and toss to coat in the bacon fat. Turn off the heat and add the egg mixture. Toss gently to coat the pasta and cook the eggs. Toss in the chopped bacon. If the sauce is too thick, add the pasta water 1/4 cup at a time until the sauce is smooth and creamy.

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Cooked Spaghetti

Water

Bacon

Pasta

Sauce