Carbonara Revisited
Serves: 4 servings
  • 4 slices bacon, chopped
  • ½ cup whipping cream *see note
  • 2 eggs
  • 1 tablespoon finely chopped garlic
  • ½ teaspoon Kosher salt
  • 12 ounces whole wheat spaghetti
  • ½ cup pasta cooking water
  • ½ cup grated Parmesan cheese
  • ¼ cup chopped Italian flat leaf parsley (curly parsley can be used)
  • 2 tablespoons butter
  • ¼ teaspoon red pepper flakes
  • Fresh ground black pepper, to taste
  1. Cook bacon in a skillet over medium heat until crispy; transfer to a paper towel to drain; set aside.
  2. In a small saucepan, bring cream to a boil; immediately remove from heat (you don't want to cook the cream any longer than needed so it doesn't evaporate more liquid) and whisk in eggs, garlic and salt; set aside.
  3. Cook spaghetti in boiling salted water according to package directions. Before draining, scoop out ½ cup of the hot water the pasta has been cooking in and set aside. Drain spaghetti and return to the warm cooking pot. Add cream mixture, cheese, parsley, butter, red pepper flakes and cooked bacon, and start with ⅓ cup cooking liquid; toss gently with tongs to evenly distribute ingredients, adding remaining hot cooking water if needed to thin the sauce. Season with more salt, if needed, and pepper.
*More commonly grocery stores carry "heavy" whipping cream than "whipping" cream. The difference is heavy whipping cream is typically 36% fat and whipping cream is 30%. If I can find it, I prefer using whipping cream.
Recipe by A Year at the Table at