Spaghetti Carbonara

Spaghetti Carbonara
Servings: 6 Prep 15 mins Cook 10 mins


  • 1 pound spaghetti
  • 6 slices bacon, diced
  • 1 cup milk
  • 2 large eggs plus 2 egg yolks
  • 1/2 teaspoon salt
  • 1 tablespoon all-purpose flour
  • 3/4 cup grated Parmesan cheese
  • 1 1/2 teaspoons freshly cracked black pepper

Make It

1. Bring a pot of lightly salted water to a boil. Add spaghetti and cook 10 minutes or as per package directions. Drain, reserving 1 cup of the pasta water.

2. Meanwhile, add bacon to a large saute pan. Cook over medium heat 6 minutes or until slightly crispy. Drain on paper towels, reserving 2 tbsp of the drippings.

3. Blend milk, eggs, egg yolks and salt.

4. Heat bacon drippings over medium heat. Whisk in flour; cook 1 minute. Quickly pour in milk mixture, whisking constantly to keep eggs from scrambling. Cook 2 to 3 minutes until thickened. Remove from heat and whisk in 1/2 cup of the cheese.

5. Toss drained pasta with sauce, bacon, remaining 1/4 cup cheese and some of the reserved pasta water. Sprinkle with black pepper just before serving.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 468, Fat, total (g): 15, chol. (mg): 127, sat. fat (g): 6, carb. (g): 61, fiber (g): 3, pro. (g): 20, sodium (mg): 629, Percent Daily Values are based on a 2,000 calorie diet.