Classic Spaghetti Carbonara

local_grocery_store Ingredients

• 8 ounces Spaghetti, cooked according to package instructions
• 6 slices Bacon, chopped
• 2 Eggs, lightly beaten
• 1/2 cup Parmesan cheese, grated
• 1/2 teaspoon Black pepper, freshly ground
• to taste Salt
• for garnish Fresh parsley, chopped

restaurant_menu Method

1. 1.In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon from the skillet and set aside.
2. 2.In a bowl, whisk together the eggs, Parmesan cheese, black pepper, and a pinch of salt.
3. 3.Cook the spaghetti according to the package instructions until al dente. Drain, reserving 1/4 cup of the pasta water.
4. 4.Return the skillet with the bacon fat to low heat. Add the cooked spaghetti and toss to coat in the bacon fat.
5. 5.Remove the skillet from the heat and slowly pour in the egg mixture, stirring constantly to coat the spaghetti. The residual heat will cook the eggs and create a creamy sauce.
6. 6.If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up.
7. 7.Crumble the cooked bacon and sprinkle it over the spaghetti carbonara.
8. 8.Garnish with fresh parsley and serve immediately.
9. 9.Enjoy the creamy, cheesy goodness of classic spaghetti carbonara!

lightbulb_outline Tips

• chevron_rightFor a twist, try adding sautéed mushrooms or peas to your spaghetti carbonara.
• chevron_rightBe sure to use freshly grated Parmesan cheese for the best flavor.
• chevron_rightTo make this recipe vegetarian-friendly, you can substitute the bacon with vegetarian bacon or omit it altogether.
• chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
• chevron_rightServe with a side salad or garlic bread for a complete meal.