Zutaten für Hearty Spaghetti Carbonara
- 1 pound spaghetti
- 4 ounces bacon
- 1 medium yellow onion
- 1 tablespoon butter
- 2 cloves garlic
- 1/4 cup fresh basil
- 2 large eggs
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- freshly ground black pepper to taste
- 1/4 cup grated Pecorino Romano cheese
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Zubereitung von Hearty Spaghetti Carbonara
- Boil 3 quarts of water in a large pot. While waiting, chop 4 ounces of bacon into 1/2-inch pieces and finely chop 1/2 medium onion.
- Cook bacon over medium-low heat until a good bit of fat is rendered and bacon is lightly browned (about 8-10 minutes).
- Add 1 pound of spaghetti to boiling water. Cook according to package directions until al dente.
- While bacon cooks, mince 2 cloves of garlic and finely chop 1/4 cup fresh basil.
- In a large bowl, combine 1/2 cup grated Parmesan cheese, 1/4 cup grated Pecorino Romano cheese, and set aside. In a separate bowl, whisk together 1/2 cup heavy cream, 2 large eggs, and 2/3 of the grated cheese mixture.
- Remove bacon from pan, reserving about 1 tablespoon of bacon fat in the pan.
- Add 1 tablespoon of butter and the chopped onion to the pan. Sauté until translucent and beginning to brown (about 5 minutes).
- Drain the cooked spaghetti, reserving about 1/2 cup of pasta water.
- Reduce heat to low. Add the cooked bacon, minced garlic, and basil to the pan. Cook for about 1 minute, until fragrant.
- Add the cooked spaghetti to the pan. Pour in the egg mixture and toss constantly over very low heat until the sauce thickens (about 1-2 minutes). Add a little reserved pasta water if needed to loosen the sauce.
- Season with freshly ground black pepper to taste.
- Serve immediately, topped with the remaining grated cheese.
Nutrition Information (Approximate per serving)
Sodium
44 g
Sugar
9g
Fat
115g
Carbs
16g
