Spaghetti Carbonara
This delicious Spaghetti Carbonara recipe is easy to make and perfect for a quick and satisfying meal.
This delicious Spaghetti Carbonara recipe is easy to make and perfect for a quick and satisfying meal.
- Carbohydrate 57.2868553872644 g
- Cholesterol 58.7404686093441 mg
- Fat 39.8253747117382 g
- Fiber 2.41915934271495 g
- Protein 21.8325266654171 g
- Saturated Fat 13.2963558187329 g
- Serving Size 1 1 Serving (162g)
- Sodium 761.734997545744 mg
- Sugar 54.8676960445495 g
- Trans Fat 4.33839451639796 g
- Calories 683 calories
Step-by-step
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving some of the drippings, crumble and set aside.
- Scramble eggs in bacon drippings.
- Place spaghetti in a large bowl. Pour in olive oil, and mix well; use enough to just moisten spaghetti. Stir in bacon, eggs, and Parmesan cheese. Serve immediately.
Standard recipes omit the thermal control required to prevent eggs from curdling into scrambled solids when they contact hot pasta. Roman tradition historically relied on cured pork jowl called guanciale and hard cheeses like Pecorino Romano, yielding a sharper salinity than domestic adaptations using bacon and Parmesan. Fat rendering requires medium-high heat until the pork releases its intramuscular lipids without scorching the protein matrix. Draining pasta requires reserving starchy cooking water; starches act as emulsifying agents, binding the rendered fat and proteins into a coherent sauce rather than an oily slick. Toss the noodles vigorously off the heat while adding beaten eggs incrementally, maintaining a pan temperature below 65 degrees Celsius to achieve a glossy, napped coating. Olive oil operates here primarily as a secondary lubricant should the sauce tighten prematurely. Black pepper, freshly cracked rather than pre-ground, provides piperine compounds that cut through the dense lipid profile of the cheese and pork fats.
