I assure you that this reinterpretation of one of the great classics of Italian cuisine is just as delicious as the original version. These creamy carbonara spaghetti with crispy bacon have won me over with their smooth, silky sauce, intense cheesy flavor, and the wonderful contrast of toasted bacon. You have to try them!
In this recipe, we will replace the guanciale and pecorino romano with bacon and Parmesan, ingredients that are much easier to find in any supermarket. In addition, we will use a more generous amount of Parmesan to achieve an especially creamy sauce that makes this dish almost addictive if, like me, you love cheese.
I encourage you to try these creamy carbonara spaghetti with crispy bacon, a dish that reinterprets one of the most iconic pasta recipes and also one of the most reworked in Italian cuisine. I'm sure you'll love it.
Ingredients
- 500 g of spaghetti
- 4 egg yolks
- 2 whole eggs
- 200 g of smoked bacon (you can use smoked pancetta)
- 300 g of grated Parmesan
- 25 g of freshly ground black pepper
- 20 g of salt
Preparation
- Heat a pot with plenty of water to cook the spaghetti.
- While the water is heating up, cut the bacon into strips and sauté them over medium heat in a pan until they are nice and crispy and have released their fat.
- Set the bacon aside on a plate to cool and pour the rendered fat into a bowl.
- In that same bowl, add the whole eggs and the yolks. Beat well until completely combined.
- Add the grated Parmesan and black pepper to the eggs and stir to combine. Set aside.
- When the water boils, add the salt and then the spaghetti. Stir a little and let them boil for the time indicated by the manufacturer so they are al dente.
- Heat your Ceranoa de Buyer ceramic bombed sauté pan over low heat.
- When the pasta is ready, remove a ladleful of the cooking water and add it to the egg and Parmesan mixture, stirring to combine the ingredients.
- Drain the spaghetti and place them in the ceramic sauté pan. Pour the egg and Parmesan mixture over the top and cook for a couple of minutes over low heat so the eggs don't scramble, stirring constantly.
- When you see that the sauce is creamy, turn off the heat and serve immediately, topping with the crispy bacon and a little more grated Parmesan.
Tips
- If you're up for making fresh pasta at home, you'll see there's no comparison. Not only is it easy, but the result is worth every minute you spend making it. So you can see just how simple the process is, here you'll find all the instructions.
