Spaghetti Carbonara

Course Main Course, Pasta

Cuisine American, Italian Inspired, Southern

Keyword carbonara-recipes, spaghetti-carbonara

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 458kcal

Author Melissa Sperka

1 lb dry spaghetti
2 Tbsp Olive oil
1 9 oz 9-oz package Hillshire Farm® Black Forest Ham, chopped OR 1/2 lb bacon or Pancetta
2 medium garlic cloves minced
1/2 tsp crushed red pepper flakes or freshly ground black pepper to taste
1 cup grated Parmigiana Reggiano cheese plus additional for garnishing
2 large eggs plus 2 egg yolks
1/4 tsp onion powder
Reserve 1/2-1 cup pasta water
Chopped fresh Italian parsley

Cook the pasta in salted water per the package directions until al dente.
Meanwhile, drizzle a large skillet with olive oil. Add the chopped ham. Cook over medium-high for 3-5 minutes or until browned and slightly crispy.
Add garlic, sauté for 1 minute. Add red pepper flakes if using, or black pepper to taste. Remove skillet from heat and set aside.
Drain pasta, reserve 1 cup water. If skillet has cooled return to stovetop on warm. Add pasta to skillet and mix until coated with oil.
In a small mixing bowl, whisk together the cheese, eggs and onion powder.
Quickly mix the cheese mixture into the hot spaghetti and ham. Add hot pasta water in small amounts until sauce is your desired consistency.
Mix in parsley and serve immediately garnished with additional Parmigiana-Reggiano cheese.

In place of ham you can of course, use pancetta or bacon instead. 1/2 lb of either should work beautifully.
You can use grated Parmesan if you prefer, for the sauce.
It's important to reserve some of the cooking liquid to thin the sauce and assist in cooking the eggs once mixing the dish together.
Carbonara is best made and eaten immediately.