Ingredients
Scale
- 8 oz (225g) spaghetti
- 4 oz (115g) bacon or pancetta, diced
- 2 large eggs
- 1/2 cup grated Parmesan cheese, plus extra for serving
- 1/4 tsp freshly ground black pepper
- 1/4 tsp salt (adjust to taste)
- 1 clove garlic, minced (optional)
- 1/4 cup reserved pasta water
Instructions
- Cook the diced bacon in a large skillet over medium heat until crispy (5-7 minutes). Set aside, leaving the fat in the pan.
- Boil spaghetti in salted water until al dente (8-10 minutes), reserving 1/4 cup pasta water before draining.
- Whisk together eggs, Parmesan, black pepper, and salt in a bowl to create the sauce.
- Return drained pasta to the pot (off heat), toss with bacon fat, then gradually add egg mixture while stirring to create a creamy sauce. Fold in crispy bacon and serve immediately.
Notes
- Use room temperature eggs to prevent scrambling when mixed with hot pasta
- Freshly grated Parmesan melts better than pre-shredded cheese
- Work quickly when combining ingredients to create a silky sauce
- For authentic flavor, use guanciale (cured pork cheek) if available
- Prep Time: 5 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1/3 recipe
- Calories: 580 Kcal
- Sugar: 2g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 180mg