Spaghetti Carbonara Recipe | Pbs Food
By Marcus Vance
- 1 lb. spaghetti
- 8 ounces bacon (8 slices) cut 1 inch thick crosswise
- Coarse salt and freshly ground pepper
- 3 large eggs
- 3/4 cup grated Parmesan cheese plus more for serving
- 1/2 cup half-and-half
Ingredients
- Set a large pot of water to boil (for pasta). In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 12 minutes; transfer to a paper-towel-lined plate.
- Salt boiling water generously; add pasta and cook until al dente, according to package instructions.
- Meanwhile, in a large bowl, whisk together eggs, Parmesan, and half-and-half. Set aside.
- Drain pasta, leaving some water clinging to it. Working quickly, add hot pasta to egg mixture. Add bacon; season with salt and pepper, and toss all to combine (heat from pasta will cook eggs). Serve immediately, sprinkled with additional Parmesan cheese.
Directions
Tips/Techniques
Note: Before using arugula, always wash it well in several changes of cold water, until you no longer see any grit in the bottom of the bowl.Nutrition Info
Per serving: 397 calories; 7.8 grams fat; 18.9 grams protein; 64.9 grams carbohydrates; 11.1 grams fiber
Marcus Vance is a cybersecurity auditor and technology writer dedicated to educating the public about online safety, data privacy regulations, enterprise security, and emerging cyber threats.
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spaghetti carbonara
