Spaghetti Carbonara

A budget-friendly Italian classic featuring spaghetti tossed with a creamy egg yolk and parmesan sauce, crispy bacon, and garlic.

Dinner Quick Italian Pasta Budget-Friendly

Estimated Nutrition

Calories

670.6

kcal / serving

2682.4 kcal total

Carbs

71.1g

per serving

284.5 g total

Fat

30.7g

per serving

122.6 g total

Protein

27.6g

per serving

110.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

piece

Egg Yolks

large

Parmesan

grated; or pecorino

Full-Fat Milk

GrainsCereals

400

Spaghetti

Meat

200

Bacon

cut into matchsticks

NutsSeeds

clove

Garlic

peeled and finely chopped

pinch

Salt

to taste

pinch

Black Pepper

to taste

OilsFats

Olive Oil

Method

Cook the spaghetti in a large saucepan of salted boiling water according to instructions.

Heat oil in a large frying pan over medium heat and fry bacon for 3 minutes.

Add garlic to the pan for one minute then remove from heat.

Whisk egg yolks, 37g of cheese, milk, salt, and pepper in a bowl.

Drain pasta, reserving 250ml of cooking water.

Toss drained pasta into the frying pan with bacon and garlic.

Pour the egg mixture over the pasta and toss until coated and creamy.

Adjust consistency with reserved water and serve topped with remaining cheese.