Description
A creamy and flavorful carbonara made with spaghetti, eggs, cheese, and crispy bacon.
Ingredients
- 12 ounces spaghetti
- 8 ounces bacon, diced
- 3 large eggs
- 1 cup grated parmesan cheese
- 1/2 cup grated pecorino romano cheese (optional, or more parmesan)
- 3 cloves garlic, minced
- 1 teaspoon freshly ground black pepper (or to taste)
- Salt (to taste)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain the pasta, reserving a cup of pasta water.
- In a large skillet, cook the diced bacon over medium heat until crispy. Remove bacon from skillet, leaving the rendered fat in the pan.
- In a mixing bowl, whisk together eggs and grated parmesan cheese (and optional pecorino romano). Season with black pepper.
- Return cooked spaghetti to skillet with bacon and toss in the rendered fat.
- Remove skillet from heat, pour egg and cheese mixture over pasta while stirring constantly. Add reserved pasta water as needed for creaminess.
- Incorporate minced garlic into the pasta mixture and adjust seasoning with salt and pepper.
- Serve immediately, garnishing with fresh parsley if desired.
Notes
Use high-quality ingredients for best flavor. Timing and temperature control are key to achieving a creamy sauce without scrambling the eggs.