Spaghetti Carbonara
This Spaghetti Carbonara recipe is creamy, luscious, and bursting with flavor. Super easy weeknight dinner lifesaver, using only one pot and on the table in 20 minutes!
Servings: 6
Ingredients
- 7 slices bacon , diced
- 5 cups low-sodium chicken broth
- 1 pound spaghetti , uncooked
- 2 large eggs
- 1/2 cup heavy cream
- 3/4 cup freshly grated Parmesan cheese
- 3 cloves garlic , minced
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1/4 cup fresh chopped parsley
Instructions
- Cook bacon in a large, deep saute pan over medium heat until crispy, about 6 minutes. Transfer bacon pieces to a paper-lined plate. Drain off most of the grease from the pan.
- Add chicken broth to the pan; bring to a boil. Add in the spaghetti; stir well, separating the noodles to ensure they don’t stick together. Cover and gently simmer for 8-9 minutes until the pasta is al dente and the broth has mostly evaporated.
- In the meantime, in a medium bowl, whisk together the eggs, cream, Parmesan, garlic, salt, and pepper.
- Turn the heat down to low; slowly pour the egg/cream mixture into the cooked pasta and stir vigorously to combine for about 30-60 seconds to thicken.
- Remove from the heat and stir in the cooked bacon and parsley.
- Serve immediately and enjoy!
Nutrition
Calories: 572kcal | Carbohydrates: 61g | Protein: 25g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 125mg | Sodium: 558mg | Potassium: 465mg | Fiber: 3g | Sugar: 3g | Vitamin A: 722IU | Vitamin C: 4mg | Calcium: 192mg | Iron: 2mg