Rating: 3 stars
6 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2

Timing on this recipe is important, so have your bacon cooked and eggs ready when the pasta is done. Do not let the pasta drain completely; for the creamiest sauce, you want a little of the water still clinging to the noodles when you add them to the eggs.

David Bonom
Recipe by Cooking Light May 2015

Gallery

Credit: Jennifer Causey; Styling: Lindsey Lower, Claire Spollen

Recipe Summary test

hands-on:
22 mins
total:
22 mins
Yield:
Serves 4 (serving size: about 3/4 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil. Cook pasta according to package directions. Reserve 1/4 cup pasta water; drain pasta.

    Advertisement
  • Cook bacon in a large skillet over medium heat 5 minutes or until crisp. Remove bacon from pan with a slotted spoon, reserving drippings in pan. Remove pan from heat.

  • Combine milk, pepper, salt, eggs, and cheese in a medium bowl, stirring with a whisk. Slowly drizzle in reserved 1/4 cup pasta water, stirring constantly with a whisk. Slowly add pasta to egg mixture, stirring constantly. Add egg mixture to bacon drippings. Place pan over low heat; cook 2 minutes or until liquid begins to thicken, stirring constantly. Sprinkle with bacon and parsley; serve immediately.

Nutrition Facts

348 calories; fat 10.1g; saturated fat 4.7g; mono fat 2.6g; poly fat 0.9g; protein 20g; carbohydrates 44g; fiber 2g; cholesterol 158mg; iron 3mg; sodium 503mg; calcium 213mg.
Advertisement