Spaghetti Carbonara

Photo: Kolforn · CC BY-SA 4.0 · source

The Roman classic: crisp bacon, a glossy sauce of egg yolks and Parmesan emulsified with starchy pasta water, and loads of cracked black pepper. No cream needed.

Ingredients

• 1 lb spaghetti
• 12 oz thick-cut bacon (or pancetta), in strips
• 2 whole eggs plus 3 yolks
• 1¼ cups finely grated Parmesan
• 1 garlic clove, smashed

From your pantry: Lots of freshly ground black pepper, salt.

Instructions

1. Whisk the eggs, yolks, Parmesan and 1½ tsp coarsely ground pepper into a thick paste.
2. Cook the bacon and garlic in a large skillet over medium until the bacon is crisp, 8 minutes. Discard the garlic and turn off the heat.
3. Boil the spaghetti in lightly salted water until al dente. Save 1½ cups of the pasta water.
4. Add the hot pasta to the bacon pan off the heat, toss, then add the egg mixture and ½ cup pasta water. Toss vigorously for 1 minute until creamy and glossy. Add more water as needed. The pan must be off the heat or the eggs will scramble.
5. Serve immediately with more Parmesan and pepper.

Tip: Grate the Parmesan on the finest holes you have. Coarse shreds won't melt into a smooth sauce.

Nutrition per serving

Good for

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