A carbonara sauce is typically made with bacon, eggs, and cheese. We've added a little half-and-half for a silky texture.
- 1 lb. spaghetti
- 8 ounces bacon (8 slices) cut 1 inch thick crosswise
- Coarse salt and freshly ground pepper
- 3 large eggs
- 3/4 cup grated Parmesan cheese plus more for serving
- 1/2 cup half-and-half
- Set a large pot of water to boil (for pasta). In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 12 minutes; transfer to a paper-towel-lined plate.
- Salt boiling water generously; add pasta and cook until al dente, according to package instructions.
- Meanwhile, in a large bowl, whisk together eggs, Parmesan, and half-and-half. Set aside.
- Drain pasta, leaving some water clinging to it. Working quickly, add hot pasta to egg mixture. Add bacon; season with salt and pepper, and toss all to combine (heat from pasta will cook eggs). Serve immediately, sprinkled with additional Parmesan cheese.
Tips/TechniquesNote: Before using arugula, always wash it well in several changes of cold water, until you no longer see any grit in the bottom of the bowl.
Nutrition InfoPer serving: 397 calories; 7.8 grams fat; 18.9 grams protein; 64.9 grams carbohydrates; 11.1 grams fiber