Bacon Spaghetti Carbonara
培根奶油培根蛋麵
This bacon carbonara is a rich and creamy Italian classic made with crispy bacon, egg yolks, Parmesan cheese, and black pepper—no heavy cream needed! Tossed with perfectly al dente pasta and coated in a silky sauce, this simple weeknight dinner is packed with savory flavor and ready in minutes. A must-try for pasta lovers!
- servings
- 👥 1 serving
- time
- ⏱ 20 min
- Cuisine
- 🍽 Western
by @Kangacook_official · Original recipe on kangacook.com
English text is machine-translated from the original Chinese and has not been reviewed by a person.
Ingredients
- 100 gspaghetti
- 3egg
- 30 gbacon
- 25 gparmesan cheese
- 2 gblack pepper
Quantities are parsed from the author's free text; lines the parser is unsure about are shown as written and not scaled.
Nutrition per serving
- calories
- 785 kcal
- protein
- 38.5 g
- fat
- 32.2 g
- carbohydrate
- 81 g
As published by the author; KangaCook estimates these automatically.
Steps
- 1
Cut the bacon into small pieces. Prepare 1 whole egg plus 2 egg yolks. Bring 1000 ml of water with 10 grams of salt to a boil, then cook the pasta until al dente.
- 2
Whisk the eggs in a bowl, then mix in the parmesan cheese and a pinch of black pepper. Set aside.
- 3
Fry the bacon in a pan over medium heat until crispy. Scoop it out and set aside.
- 4
Add a splash of pasta cooking water to the pan. Add the drained pasta and toss well. Turn off the heat and quickly stir in the egg mixture until the sauce thickens and coats the noodles.
- 5
Top with the crispy bacon, add more black pepper if desired, and enjoy while hot.
