Ingredients for Bacon Tomato Spaghetti Carbonara
- 4 oz (115g) bacon
- 1 tablespoon butter
- 10 oz (280g) spaghetti
- 3 large eggs
- 2 tablespoons chopped fresh parsley
- 1 cup halved cherry tomatoes
- 1/2 cup grated Parmesan cheese, plus more for serving
- Salt and pepper to taste
- 1/2 cup reserved pasta water
- 2 tablespoons reserved bacon fat
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How to Make Bacon Tomato Spaghetti Carbonara
- Dice bacon and cook in a large frypan over medium heat until crispy. Approximately 6-8 minutes.
- Remove bacon with a slotted spoon, reserving 2 tablespoons of bacon fat in the pan. Set bacon aside.
- Add butter to the bacon fat in the frypan. Melt completely.
- In a large saucepan, cook spaghetti according to package directions until al dente.
- While the pasta cooks, whisk together eggs and half of the Parmesan cheese in a medium bowl until light and frothy.
- Drain the cooked spaghetti, reserving about 1/2 cup of pasta water.
- Add the spaghetti to the frypan with the butter and bacon fat. Toss to coat.
- Immediately pour the egg mixture over the spaghetti and toss constantly over low heat until the sauce thickens slightly and becomes creamy. If the sauce is too thick, add a little pasta water at a time until desired consistency is reached.
- Stir in the halved cherry tomatoes and crispy bacon.
- Season with salt and pepper to taste.
- Serve immediately, garnished with fresh parsley and extra Parmesan cheese.
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
40g
Fat
100g
Carbs
45g
