FBD

Carbonara Sauce

Classic Roman pasta carbonara with crispy bacon, creamed eggs, Parmesan, and a touch of cream — rich and velvety.

ItalianPorkEasy25 minBy Northstar

Ingredients

Servings
4
  • 4 tbsp butter, softened
  • 8 slice bacon, cut into 1/4-inch strips
  • 2 whole eggs
  • 2 whole egg yolks
  • 1 tsp red pepper flakes
  • 1 cup Parmesan cheese, divided
  • 0.5 cup heavy cream
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 lb spaghetti

Instructions

  1. 1

    Cream softened butter. In a separate bowl, beat eggs and yolks until blended; whisk in ½ cup Parmesan. Heat a large serving casserole dish in 200°F oven.

  2. 2

    Bring a large pot of salted water to boil. Cook spaghetti until al dente.

  3. 3

    Meanwhile, fry bacon in a skillet over medium heat until crisp. Pour off half the fat; stir in red pepper flakes and cream. Bring to a simmer and keep warm.

  4. 4

    Transfer cooked spaghetti to the heated serving bowl. Stir in creamed butter to coat. Stir in hot bacon-cream mixture. Then stir in egg-Parmesan mixture. Season with salt and pepper. Serve immediately with remaining Parmesan.

Tags

porkclassicitalianpastaeggsbaconcarbonararoman