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Spaghetti carbonara

Spaghetti carbonara

8
Points®
Total Time
27 min
Prep
12 min
Cook
15 min
Serves
4
Difficulty
Easy
This Italian favorite is known for its rich and creamy sauce made from eggs, cheese, and cured ham. Our version subs in Canadian bacon, and the results are just as hearty, delicious, and deeply flavorful. Ready in under 30 minutes, this dish is easy to love on a weeknight! Timing is everything when you're preparing this dish: All the sauce ingredients should be ready just as the spaghetti finishes cooking. The idea is that as you add the sauce ingredients to the piping hot pasta, the the pasta's heat essentially cooks the sauce as you toss it.

Ingredients

Uncooked spaghetti

6 oz

Egg

2 item(s), large

Unsalted butter

1 Tbsp

Uncooked Canadian bacon

4 oz, 4 slices, trimmed of fat and diced

Shallot

1 medium, finely chopped

Garlic

2 clove(s), bruised

Romano cheese

⅔ oz, freshly grated (about 1/4 cup)

Fresh parsley

1 Tbsp, flat-leaf, finely chopped

Black pepper

⅛ tsp, freshly ground, or to taste

Instructions

  1. Cook the spaghetti according to package directions.
  2. Meanwhile, in a small bowl, beat the eggs with 2 tbsp of water and set aside. Melt the butter in a large nonstick skillet, then add the bacon, shallot, and garlic. Sauté until the bacon and shallot are browned and the garlic is golden, about 5 minutes, then discard the garlic. (If the spaghetti is not quite done at this point, remove the skillet from the heat.)
  3. Drain the spaghetti and immediately add it to the skillet; set the skillet over low heat. Add the beaten eggs and cheese; toss to coat. Cook, stirring constantly, until the egg is just cooked through, about 2 minutes. Sprinkle with the parsley and pepper and serve at once.
  4. Serving size: 3/4 cup

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