Description
Spaghetti Carbonara is a classic. It usually consists of spaghetti noodles, bacon, eggs, cheese, and black pepper. Although many variations have come out for this simple dish, this one is pretty straightforward and won’t have you running to an Italian market for specialty pork or cheese.
Ingredients
- 5 slices Bacon
- ½ pounds Spaghetti Noodles
- 1 Egg
- 3 Egg Yolks
- ¼ cups Parmesan
- Salt And Pepper
- 2 Tablespoons Bacon Grease, If Needed
Preparation
Cook bacon and save some of the bacon grease for later. Once bacon has cooled slightly, chop into smaller pieces.
Bring a large pot of salted water to a boil.
Combine egg and yolks in a large bowl and let them come to room temperature. Add Parmesan, a pinch of salt and a lot of black pepper.
Cook pasta until just al dente. Save a 1/4 cup of the water from the pasta before draining. Drain pasta and immediately throw the noodles into the bowl with your egg and cheese mixture. Working quickly, continue stirring the noodles with the eggs, so that the cheese melts and eggs cook, but do not scramble. You can add some of the bacon grease for flavor and some of the pasta water to help thin the mixture if it’s getting too sticky or seems too thick. I recommend just adding a little water at a time so that your finished dish is not watery. Stir in bacon pieces.
Serve in bowls and top with extra Parmesan, if desired.
