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spaghetti carbonara with parmesan and bacon

Spaghetti Carbonara with Parmesan and Bacon

This Italian pasta satisfies your hunger in style and becomes an instant favorite! Italian food ranks first in popularity around the world — largely because it's so easy to make. You can order it at any bistro or grab a pizza at the store. That very ease is why Italian recipes are now known in every corner of the globe. There are whole restaurants dedicated to nothing but spaghetti and other pastas, because the heart of a good spaghetti dish is the sauce — and there are countless sauces out there. One of them, carbonara, is what we'll make now.

UO-Shu

Recipe author

spaghetti carbonara with parmesan and bacon

Composition / ingredients

Servings:

Olive oil

Bacon

175

Egg yolks

Eggs

Parmesan

Spaghetti

358

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 22 % 13 g

Fats 20 % 12 g

Carbohydrates 58 % 35 g

362 kcal

GI: 0 / 100 / 0

Cooking method

Cooking time: 20 min

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Heat the olive oil in a skillet. Add the bacon, cut into cubes or strips, and fry over medium heat for five minutes, stirring constantly. In a bowl, combine the egg yolks and whole eggs and whisk lightly, then stir in the grated parmesan. Cook the spaghetti in salted water until just shy of al dente. This time, don't rinse it with cold water — it will keep cooking gently. Drain the spaghetti in a colander and return it to the pot. Combine the bacon with the egg mixture and pour it over the hot pasta. Toss everything thoroughly until the sauce is evenly distributed, and serve right away.