Canadian Spaghetti Carbonara
Infuse your pasta night with a touch of Canadian flair by trying this irresistible Canadian Spaghetti Carbonara. This comforting twist on the Italian classic features crispy maple bacon, a hint of pure maple syrup for a touch of sweetness, and a decadent sauce made with a blend of aged cheddar and Parmesan cheese. The creamy, velvety coating clings to perfectly al dente spaghetti, creating an unforgettable fusion of smoky, savory, and subtly sweet flavors. Freshly minced garlic adds depth, while a sprinkle of parsley or extra Parmesan is the perfect finishing touch. With just 30 minutes from start to finish, this elevated yet easy-to-make dish is ideal for weeknights or special occasions. Perfect for fans of creamy pasta recipes, bacon lovers, and anyone looking to bring a unique north-of-the-border twist to the dinner table!
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Recipe Information
Ingredients
- 400 grams spaghetti
- 200 grams maple bacon
- 3 large eggs
- 50 grams aged cheddar cheese, grated
- 50 grams Parmesan cheese, grated
- 2 cloves garlic, minced
- 1 tablespoon maple syrup
- 0.5 teaspoon black pepper, freshly ground
- 0.25 teaspoon salt
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to package instructions. Reserve 1 cup of pasta cooking water, then drain the rest and set the pasta aside.
In a large skillet, heat olive oil over medium heat. Add the maple bacon, cut into small pieces, and cook until crispy, about 5-7 minutes.
Add the minced garlic to the skillet and sauté for 1 minute until fragrant. Stir in the maple syrup and cook for an additional 30 seconds to coat the bacon.
In a medium mixing bowl, whisk together the eggs, Parmesan cheese, aged cheddar cheese, salt, and freshly ground black pepper until smooth.
Reduce the heat of the skillet to low. Add the cooked spaghetti to the skillet, tossing to coat it in the bacon mixture. Remove the skillet from heat to prevent the eggs from scrambling in the next step.
Quickly pour the egg and cheese mixture over the hot pasta, tossing vigorously to combine. Add small amounts of the reserved pasta water as needed to create a creamy sauce that coats the spaghetti.
Taste and adjust seasoning with additional salt and pepper, if needed.
Serve immediately with a sprinkle of chopped parsley, if desired, and extra Parmesan cheese on the side.
Nutrition Facts
Calories |
2515 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.3 g | 190% | |
| Saturated Fat | 56.6 g | 283% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 862 mg | 287% | |
| Sodium | 5406 mg | 235% | |
| Total Carbohydrate | 144.2 g | 52% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 20.6 g | ||
| Protein | 149.2 g | 298% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 1077 mg | 83% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1616 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
