Carbonara Sauce is a rich, creamy Italian pasta sauce made with eggs, cheese, bacon, and a touch of cream. It’s comforting, silky, and full of deep savory flavor.
Ingredients:
- 4 tbsp butter
- 8 slices bacon, cut into 1/4-inch strips
- 2 large eggs
- 2 egg yolks
- 1 tsp red pepper flakes
- 1 cup grated Parmesan cheese
- 1/2 cup heavy cream
- 1 tsp salt
- Black pepper, to taste
- 1 lb spaghetti
- 8 quarts water
Instructions:
In a bowl, soften the butter. In a separate bowl, whisk together eggs and egg yolks until smooth, then mix in half of the Parmesan cheese.
Preheat a large serving bowl or casserole dish in a 200°F oven. Bring a large pot of salted water to a boil and cook the spaghetti until al dente.
While the pasta cooks, fry the bacon in a skillet over medium heat until crispy. Drain excess fat, leaving about half in the pan. Add red pepper flakes and heavy cream, then gently simmer to keep warm.
Drain the cooked spaghetti and transfer it to the warm serving bowl. Mix in the butter until fully melted and coating the pasta. Add the hot bacon and cream mixture, tossing well.
Finally, quickly stir in the egg and cheese mixture. The heat from the pasta will gently cook the eggs, creating a creamy sauce. Season with salt and black pepper, and serve with extra Parmesan on top.
