Pasta Carbonara is an easy Italian recipe that can be made in less than 20 minutes from start to finish and is so creamy and delicious. This classic carbonara sauce can be served with your favorite pasta variety and makes an indulgent and quick dinner!
- 1 1/2 cups freshly grated Parmigiano-Reggiano Cheese
- 4 large eggs
- ground black pepper
- 2 tsp salt
- 1 pound dried pasta
- 3 garlic cloves
- 2 Tbsp butter
- 9 slices bacon chopped
Fill a large saucepan with water and bring to a boil.
Meanwhile, whisk together 1 cup grated parmesan cheese with the eggs in a small bowl and season with a little bit freshly ground black pepper.
When the water is boiling add 2 tsp salt, then add the dried pasta and cook until al dente according to package instructions.
Peel the garlic and crush it with the blade of a knife (see picture above). Melt butter in a large wide pan over medium heat. Add the bacon and crushed garlic cloves and fry at a medium temperature for 5 minutes until the bacon is crispy.
When the bacon is crispy, remove the garlic and reduce the temperature to low so the bacon stays warm.
When the pasta is al dente, transfer it with tongs or a slotted spoon to the pan with the bacon. Don't discard the pasta water. Toss the pasta and the bacon together until combined.
Turn off the heat and let the pasta sit for 1 minute. Then pour the eggs and cheese mixture to the pasta and toss together until evenly coated. If the sauce is too thick add a little pasta water, start with a tablespoon.
Sprinkle with remaining cheese and a little bit of black pepper and serve immediately!
Calories: 891kcal | Carbohydrates: 87g | Protein: 40g | Fat: 41g | Saturated Fat: 18g | Cholesterol: 237mg | Sodium: 2211mg | Potassium: 455mg | Fiber: 3g | Sugar: 3g | Vitamin A: 725IU | Vitamin C: 0.7mg | Calcium: 497mg | Iron: 2.8mg