Description
Indulge in the creamy, cheesy goodness of this Best Spinach Artichoke Dip. Loaded with fresh spinach, tender artichokes, and rich cheese, this warm appetizer is perfect for parties, gatherings, or a cozy night at home. Pair it with tortilla chips, bread, or fresh veggies for a crowd-pleasing treat!
Ingredients
Scale
- 8 oz spaghetti
- 4 oz Parmigiano Reggiano (finely grated, NOT pre-grated)
- 6 oz thick-cut bacon (or substitute with guanciale or pancetta)
- 2 whole eggs
- 2 egg yolks
- ½ teaspoon black pepper
- ½ cup reserved pasta water (from boiling)
- 1 tablespoon reserved bacon fat (after cooking)
For boiling the pasta:
- 4 quarts water
- 4 tablespoons salt
Instructions
- Prepare Ingredients:
- Grate the Parmigiano Reggiano finely using the smallest side of a grater.
- Slice the bacon into ½-inch pieces and set aside.
- Make the Sauce Base:
- In a large mixing bowl, whisk two whole eggs and two egg yolks until smooth.
- Add the grated cheese and black pepper, stirring to form a thick paste. Set aside.
- Cook the Bacon:
- Heat a large skillet over medium-high heat and cook the bacon for about 5 minutes until crispy on the outside and tender inside.
- Transfer cooked bacon to a paper towel-lined plate to drain. Reserve 1–2 tablespoons of the bacon fat, letting it cool slightly.
- Boil the Spaghetti:
- Bring 4 quarts of water to a boil in a large pot. Add 4 tablespoons of salt.
- Cook the spaghetti until al dente, following the package instructions (about 10–11 minutes).
- Before draining, reserve ½ cup of the pasta water.
- Combine the Ingredients:
- Add the cooled bacon and reserved bacon fat to the egg and cheese mixture. Stir well.
- Immediately toss the hot spaghetti into the bowl with the egg mixture. Use tongs or a wooden spoon to mix vigorously, allowing the residual heat from the pasta to gently cook the eggs and create a creamy sauce.
- Adjust Consistency:
- If the sauce feels too thick, gradually add 1–2 tablespoons of reserved pasta water, stirring until the desired consistency is achieved.
- Serve:
- Divide the carbonara into serving bowls. Garnish with extra bacon pieces and a sprinkle of Parmigiano Reggiano if desired. Serve immediately.
Notes
- Fresh Cheese is Key: Avoid pre-grated cheese, as it doesn’t melt as smoothly.
- Quick Mixing: Work quickly when tossing the hot pasta with the egg mixture to ensure a creamy sauce without scrambling the eggs.
- Variations: Substitute guanciale or pancetta for bacon for a traditional twist.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Stove Top
- Cuisine: Italian