Description
Nothing beats bacon, egg, cheese, and carbs, and this carbonara has all of the above. This quick, peppery pasta is a show stealer.
Ingredients
Scale
- 1 pound spaghetti
- 2 large eggs
- 1/2 cup freshly grated parmesan, plus 2 tablespoons for garnish
- 4 ounces bacon, diced
- 4 cloves garlic, minced
- 1/2 teaspoon coarse salt
- 1/2 teaspoon freshly ground black pepper
- 4 tablespoons chopped fresh parsley leaves, divided
Instructions
- In a large pot of salted boiling water, cook the spaghetti according to the package instructions. Before draining, reserve 1/2 cup of the cooking water.
- In a small bowl, whisk together the eggs and 1/2 cup of the parmesan, stirring well to remove any lumps.
- Add the bacon to a large skillet. Place over medium heat and cook, tossing the pieces as needed, until brown and crispy, about 6-8 minutes. Remove the bacon with a slotted spoon and set it aside. Reserve the rendered fat in the pan.
- Add the garlic and saute until fragrant, about 1 minute. Reduce the heat to low.
- Add the pasta and toss until the strands are thoroughly coated with the bacon fat, about 2 minutes.
- Pour in the egg mixture, remove the pan from the heat, and toss quickly until the eggs thicken (but don’t scramble).
- Add the reserved pasta water 1 tablespoon at a time, to thin the sauce until it reaches your desired consistency.
- Add the bacon, salt, pepper, and 2 tablespoons of the parsley. Taste and add additional seasoning if necessary. Divide the pasta among plates, and evenly garnish with the remaining parmesan and parsley. Serve immediately.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Keywords: spaghetti, pasta, carbonara, bacon, parmesan, egg