Every now and then, H and I enjoy eating Spaghetti Carbonara. It’s comfort food at its best! There are many versions; some including white wine, however, this is our favorite recipe.
You have to work quickly to pour the egg mixture onto the hot pasta, in order for the eggs to cook through. The pasta also has to be served immediately.
To cut down on calories and fat, I like to substitute half and half for heavy cream (35%). We also sprinkle the bacon on top so it stays crispy! The recipe is super easy to make.
Supplement it with a healthy green salad, and you won’t feel so bad about the delicious bacon and cheese!
Are you craving this?
Adapted from Martha Stewart
- 1 pound spaghetti
- 8 slices bacon, cut 1 inch thick crosswise (or more)!
- Coarse salt and freshly ground pepper
- 3 large eggs
- 3/4 cup grated Parmesan cheese, plus more for serving
- 1/2 cup half-and-half
- Set a large pot of water to boil
- In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 12 minutes; transfer to a paper-towel-lined plate
- Salt boiling water generously; add pasta and cook until al dente, according to package instructions
- Meanwhile, in a large bowl, whisk together eggs, Parmesan, and half-and-half. Set aside
- Drain pasta, leaving some water clinging to it
- Working quickly, add hot pasta to egg mixture
- Season with salt and pepper, and toss all to combine (the heat from the pasta will cook the eggs)
- Serve immediately, sprinkled with bacon and additional Parmesan cheese