This classic carbonara recipe has zero cream! Eggs, parmesan cheese and pasta water make the most amazingly creamy sauce. This pasta will become a family favorite for sure!
1 pound spaghetti
8 slices thick cut bacon
2–3 tablespoons bacon drippings
1 tablespoon chopped garlic
1 teaspoon salt
1/2 – 1 teaspoon freshly grated black pepper, depending on your taste
3 eggs, beaten
1 cup parmesan cheese
1/4 cup chopped parsley
Cook the spaghetti according to the package directions, reserve a cup of the cooking water then drain and set the pasta aside.
Cook the bacon in a large skillet then remove to a paper towel lined board or plate to cool. Drain the bacon drippings from the skillet to a bowl. Once cooled, chop the bacon and set aside.
Add 2 tablespoons of the drippings back to the skillet.
Cook the garlic in the drippings for 1 minute, then add the spaghetti, salt and pepper to the pan and toss together. Turn the heat off and remove the skillet from the burner. Add the bacon and chopped parsley to the spaghetti.
Mix the eggs, parmesan cheese and parsley in a bowl. Pour the mixture over the spaghetti, tossing to combine. You’ll want to toss the spaghetti pretty quickly so that none of the eggs solidify or scramble. This will create the “sauce” for the spaghetti. If the sauce is too thick you can gradually add in some of the reserved pasta water.
Taste the spaghetti for seasonings then serve.
- Category: Dinner
- Method: Stove Top
- Cuisine: American
Keywords: pasta recipe, carbonara, spaghetti recipe, dinner ideas, dinner recipes, recipes with bacon, comfort food