Bacon Carbonara (No Cream)
Bacon Spaghetti Carbonara with parmesan cheese, bacon lardons and eggs. If you like pasta, you will love this Italian dish that is ready in 15-20 minutes. No cream, no complicated sauces, just the real deal. The creamy carbonara sauce can't be any simpler.
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Main Course
Cuisine: Italian
Servings: 2 people
Calories: 391kcal
- ¼ packet of dried spaghetti (150 g, 5 oz)
- 100 g bacon lardons
- 1 large egg
- 40 g grated parmesan cheese
- ¼ teaspoon salt
- 1 teaspoon parsley
- ground black pepper to taste
Bring a pan of water to the boil, add salt, then in go the spaghetti.
Cook according to the packet instructions.
Meantime, heat up a frying pan and add the bacon lardon and cook until crispy.
In a bowl, beat the egg well.
When the spaghetti are cooked, remove from the heat, reserve 2 tablespoons of the water it cooked in, and drain the rest.
Return the spaghetti to the pan, and leave it to cool for 1 minute.
Add the egg mixture together with the reserved water, and mix well
Add the cooked bacon, parmesan, season with black pepper and garnish with parsley.
Serve immediately!
- To see the measurements in cups and ounces, please click on the US CUSTOMARY link.
- The amount of ingredients listed can be adjusted depending on the number of servings you need, just click on the number next to SERVINGS.
Never rinse the cooked pasta! This does not apply to this recipe only, but any pasta recipe you make. The starch on the pasta helps the sauce (any sauce) stick to it.
Make sure the pan in not back on the heat when you add the egg mixture, if the pan is too hot, the eggs will scramble.
Calories: 391kcal | Carbohydrates: 2g | Protein: 16g | Fat: 34g | Saturated Fat: 11g | Cholesterol: 132mg | Sodium: 959mg | Potassium: 154mg | Vitamin A: 290IU | Calcium: 234mg | Iron: 0.8mg