Although this recipe's carbonara isn't the traditional one, let's get that out of the way first, I can assure you that this reinterpretation of one of the great classics of Italian cuisine is every bit 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 from the 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 easier to find in any supermarket. We'll also 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 reimagines one of the most iconic pasta recipes and also one of the most reinvented in Italian cuisine. I'm sure you're going to love it.
Ingredients
- 500 g of spaghetti
- 4 egg yolks
- 2 whole eggs
- 200 g smoked bacon (you can use smoked pancetta)
- 300 g grated Parmesan
- 25 g freshly ground black pepper
- 20 g salt
Preparation
- Heat a pot with plenty of water to cook the spaghetti.
- While the water is heating, cut the bacon into strips and sauté them over medium heat in a pan until they're nicely crispy and have rendered their fat.
- Set the bacon aside on a plate to cool and pour the fat it has released into a bowl.
- In that same bowl, add the whole eggs and the yolks. Beat well so they are fully 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 the spaghetti. Stir a little and let them boil for the time indicated by the manufacturer so they stay al dente.
- Heat your Ceranoa by De Buyer ceramic sauté pan over low heat.
- When the pasta is ready, remove a ladleful of 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 them and let it cook for a couple of minutes over low heat so the eggs don't set, stirring constantly.
- When you see the sauce is creamy, turn off the heat and serve immediately, sprinkling the crispy bacon and a little more grated Parmesan on top.
Tips
- If you feel like making fresh pasta at home, you'll see there's really no comparison. Not only is it easy, but the result is worth every minute you spend making it. To show you just how simple the process is, here you'll find all the instructions.
