Quick Spaghetti Carbonara
70% authentic · Italian-American
A simplified version of Carbonara that uses bacon or pancetta and a touch of cream or milk to achieve a creamy sauce more easily, making it a faster weeknight option.
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Ingredients
- Spaghetti400g
- Bacon or Pancetta150g
- Eggs2
- Heavy cream or Milk100ml
- Parmesan cheese80g
- Black pepperto taste
- Saltto taste
- Parsley (optional garnish)1 tbsp
Steps
- 1
Cook spaghetti in salted boiling water according to package directions until al dente. Reserve about 1/2 cup of pasta water.
- 2
While pasta cooks, chop bacon or pancetta into small pieces.
- 3
In a bowl, whisk together eggs, heavy cream (or milk), grated Parmesan cheese, and black pepper.
- 4
Cook bacon/pancetta in a skillet over medium heat until crispy. Remove bacon/pancetta, leaving some rendered fat in the pan.
- 5
Drain spaghetti and add it to the skillet with the bacon fat. Toss to coat.
- 6
Remove skillet from heat. Pour the egg and cream mixture over the hot spaghetti, tossing quickly to coat. Add reserved pasta water a little at a time to create a creamy sauce. The residual heat will cook the eggs.
- 7
Stir in the crispy bacon/pancetta.
- 8
Serve immediately, garnished with extra Parmesan and chopped parsley if desired.
