Spaghetti Carbonara is a classic Italian dish that’s easy to make and delicious. Here’s a recipe for Spaghetti Carbonara that serves four people:
- 400g spaghetti
- 200g bacon, diced
- 4 large eggs
- 100g grated Pecorino Romano cheese
- Salt and pepper
- Olive oil
Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente (usually about 8-10 minutes). Drain the pasta, reserving about 1/2 cup of the cooking water.
While the pasta is cooking, heat a large skillet over medium heat. Add a drizzle of olive oil and the diced bacon. Cook until the bacon is crispy and browned, stirring occasionally (usually about 8-10 minutes).
In a bowl, whisk together the eggs and the grated Pecorino Romano cheese. Season with salt and pepper.
Add the cooked spaghetti to the skillet with the bacon. Toss to combine. Remove the skillet from the heat.
Slowly pour the egg and cheese mixture over the spaghetti, tossing quickly to combine. The heat from the pasta will cook the eggs and create a creamy sauce.
If the sauce seems too thick, add a bit of the reserved pasta water to loosen it up.
Serve hot, garnished with additional grated cheese and black pepper, if desired.