Spaghetti Carbonara Recipe
Indulge in this Spaghetti Carbonara recipe, where al dente pasta is elegantly combined with crispy bacon, a generous sprinkle of grated cheese, and a hearty dose of black pepper. Crowned with a perfectly poached egg, this dish boasts a rich and creamy texture that delivers remarkable flavor. While it may appear sophisticated, this delightful meal comes together effortlessly, reminiscent of a culinary masterpiece from an authentic Italian eatery.
Get the Calorie Master app
Download on the App Store for the best experience.
Ingredients
- 10 ounces dried Delallo spaghetti
- 6 slices center cut bacon
- kosher salt and ground black pepper
- 1/4 cup grated Parmigiano Reggiano cheese
- 3 tablespoons grated Pecorino Romano
- 4 extra large eggs
- 4 cups cold water
- 6 tbsp white vinegar
- 1/4 tsp kosher salt
- 3/4 cup low-sodium chicken broth
- 1 1/2 cups baby arugula or frisée lettuce
- 3 tbsp Italian parsley
Instructions
- 1
Fill a large pot with water, seasoning it liberally with salt, and bring it to a rolling boil.
- 2
In a spacious skillet or medium saucepan, heat the egg-poaching liquid until it reaches a boil over high heat, then reduce to low and keep warm.
- 3
Preheat a large skillet (12 inches) over medium-high heat. Cook the bacon until the fat is rendered and the pieces are slightly crispy, which should take about 10 minutes. Once done, use a slotted spoon to remove the bacon and place it on a plate, leaving the rendered fat in the skillet.
- 4
Concurrently, add the pasta to the boiling salted water and pour the broth into the skillet with the bacon fat. Allow the broth to simmer until it reduces by one-third, which will take approximately 8 to 10 minutes.
- 5
Cook the pasta until it is al dente, stopping 2 minutes short of the package instructions, around 8 to 10 minutes. Drain the pasta without rinsing it.
- 6
Stir the arugula, parsley, and a pinch of 1/4 teaspoon each of salt and black pepper into the simmering broth.
- 7
Incorporate the drained pasta into the broth, increase the heat to high, and toss everything together to ensure the pasta is well-coated with the sauce.
- 8
Allow the pasta to cook in the broth for an additional 2 minutes, then take it off the heat. Mix in the cheese and toss the pasta until combined. Chop the bacon and fold it into the pasta.
- 9
One by one, crack each egg into a small bowl and gently slide it into the barely simmering poaching liquid. Cook until the egg whites are firm but the yolks remain runny, about 2 to 3 minutes. Carefully remove each egg with a slotted spoon.
- 10
Distribute the pasta evenly into 4 warmed bowls. Place one poached egg on top of each serving. Generously sprinkle with black pepper.
- 11
Serve right away, encouraging diners to mix the pasta to blend the egg and yolk throughout the dish.