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Spaghetti Carbonara

529 Spaghetti Carbonara
Pasta with Tomato Sauce
skill level
Easy
time
1-30min
servings
2
cost
$
Contributed by :
Spaghetti Carbonara Recipe: This egg based pasta dish is great any time of the day, even breakfast!
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ingredients
  • 1 pound Spaghetti
  • Extra-Virgin Olive Oil
  • 1/2 pound Thick Sliced Bacon; diced
  • 2 Garlic Cloves; thinly sliced
  • 4 Eggs; room temperature
  • 1 cup Freshly Grated Parmesan Cheese; plus more to garnish
  • Salt
  • Freshly Cracked Black Pepper
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    Extra-Virgin Olive Oil
    1/2 pound Thick Sliced Bacon; diced
    Bring a large pot of Salted Water to a boil.
  • 2
    1 pound Spaghetti
    Heat a large skillet over medium-low with a few tablespoons of Olive Oil. Add the Bacon and cook, stirring occasionally, until Bacon is crisp.
  • 3
    4 Eggs; room temperature
    1 cup Freshly Grated Parmesan Cheese
    Freshly Cracked Black Pepper
    Pasta Water
    Add the Spaghetti to the boiling water and cook 1 minute short of the package instructions. Drain, reserving a cup of pasta water.
  • 4
    2 Garlic Cloves; thinly sliced
    In a medium bowl, whisk together the Eggs and Cheese with a generous amount of Freshly Cracked Black Pepper. Loosen with a small amount of pasta water.
  • 5
    When the Pasta has 1 minute left to cook add the Garlic to the rendered Bacon and cook until fragrant. Add the pasta to the skillet and toss to coat.
  • 6
    Parmesan; to garnish


    Remove from heat and stir in the egg mixture until creamy. Add a small amount of reserved pasta water if pan is too dry.
  • 7
    Garnish with more Parmesan to serve.

    Helpful Tips:
    1. You want room temperature Eggs so when they’re added to pasta, they don’t seize up.
    2. Render the fat out of the Bacon. It’s what makes the creamy-ness of the sauce.
    3. Add a bit of pasta water into the egg mixture so it doesn’t cook all the way through..
    4. Make sure the pasta is coated with the bacon fat.
    5. When you add the eggs mixture to the pasta, make sure it is off the heat.

 
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