A Word From The Cook
“This rich and creamy Classic Carbonara is the Italian version of bacon and eggs for dinner! Try this carbonara pasta recipe for a dinner party or family night.”
- 1 Pound dry spaghetti
- 4 Fresh large eggs
- 2 Teaspoons olive oil
- 12 Slices bacon, cut into bite-sized pieces
- 1 Cup freshly grated Parmigiano-Reggiano, plus several tablespoons for garnish
- Freshly cracked black pepper
- Sea salt
- 3/4 Cup reserved pasta water
- Optional: Crushed red pepper for garnish
- Step 1 – Boil Pasta
- Bring about 6 quarts of salted water to a boil, add the spaghetti and cook for 8 minutes (until al dente).
- Step 2 – Sauté the Bacon, Grate the Cheese, and Whisk Eggs<br />
- While the pasta is cooking, heat a large skillet over medium heat. Add olive oil and bacon and cook until bacon is crispy and browned.
- Remove excess fat/drippings from pan and turn off the heat – leave 1-2 teaspoons of rendered fat.
- In a small bowl whisk the eggs and cheese together.
- Step 3 – Combine and Toss Ingredients Well
- When the pasta is done, reserve 3/4 cup of the water, then drain.
- Turn the pan of bacon back up to medium heat, and add 1/2 cup of reserved pasta water to the pan. Toss in the spaghetti.
- Toss to heat and mix ingredients while moisture is absorbed and begins to evaporate.
- Turn off heat, and add the egg mixture to the pasta. Toss well to coat pasta with egg and cheese. The residual heat will cook the eggs but work quickly to prevent the eggs from scrambling. If the sauce seems too thick, thin it out with a little bit more of the reserved pasta water.
- Season with black pepper and sea salt to taste. Cheese and meat are salty, so be sure to taste before you over salt.
- Garnish with reserved cheese, and crushed red pepper if desired.
- Serve immediately.