Spaghetti Carbonara Recipe
bacon, roma tomatoes, basil, garlic, tossed with a creamy parmesan sauce over spaghetti
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Ingredients
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Pasta & Sauce Base
Bacon, Veggies & Aromatics
Finishing
Method
Pasta & Sauce Base
- 1
Bring water to boil and cook spaghetti
In a large pot, bring 4 liters of water to a rolling boil. Add 2 tablespoons kosher salt. Add 12 oz spaghetti and cook according to package instructions until just al dente (usually 8–10 minutes). Reserve 1 cup of the pasta cooking water, then drain the spaghetti and set aside.
- 2
Make the carbonara egg-parmesan mixture
While the pasta cooks, whisk together 3 whole large eggs, 1 extra yolk, 1 cup freshly grated Parmesan, and 1 teaspoon freshly ground black pepper in a medium bowl until smooth and slightly thickened. Set aside at room temperature.
Bacon, Veggies & Aromatics
- 3
Prepare bacon
Cut 8 oz thick-cut bacon into 1/2-inch pieces. Heat a large skillet over medium heat (do not add oil). Add the bacon pieces and cook, stirring occasionally, until the fat renders and the bacon is crisp-tender, about 8–10 minutes. Use a slotted spoon to transfer most of the bacon to a paper-towel-lined plate, leaving about 2 tablespoons of bacon fat in the pan. If you rendered less fat, add up to 1 tablespoon extra-virgin olive oil.
- 4
Sear tomatoes and garlic
Reduce heat to medium-low. Add 1 tablespoon extra-virgin olive oil to the skillet with the reserved bacon fat if needed. Add 3 minced garlic cloves and cook for 30–45 seconds until fragrant (do not let brown). Halve and core 2 roma tomatoes, then dice them into roughly 1/2-inch pieces. Add the diced tomatoes and 1 teaspoon salt to the skillet and sauté 2–3 minutes until they soften but still hold shape. Stir in the reserved cooked bacon and remove the pan from heat.
- 5
Prep basil
Stack the basil leaves, roll tightly, and slice into thin ribbons (chiffonade). Set aside most for tossing and a few for garnish.
Finishing
- 6
- 7
Emulsify egg-parmesan into pasta
Working quickly, pour the egg-Parmesan mixture over the hot pasta and toss vigorously using tongs or two forks. Add reserved pasta cooking water a little at a time (start with 1/2 cup), tossing constantly, until the sauce becomes glossy and creamy and coats the spaghetti evenly. The residual heat will gently cook the eggs into a silky sauce—do not return the pan to direct heat. Add more pasta water as needed to reach desired consistency.
- 8
Adjust seasoning and finish
Stir in the basil chiffonade, taste and adjust seasoning with additional salt if needed, and add 1/4 cup extra grated Parmesan. If you like heat, sprinkle 1/4 teaspoon red pepper flakes. Toss one final time.
- 9
Serve
Divide the spaghetti carbonara among 4 warmed plates or bowls. Garnish with remaining basil leaves and an extra sprinkle of Parmesan and freshly ground black pepper. Serve immediately.
