Spaghetti Carbonara
, 6 servings
Creamy Roman pasta with bacon, eggs, and Parmesan, emulsified by pasta heat and starch.
| prepFill a large pot with water, season with salt, cover and bring to a boil over high heat | ||||||
| 85 g bacon | Cook bacon until crispy, remove; sauté garlic | Add 1/4 cup pasta water to skillet, scrape browned bits | Add hot drained pasta to skillet, toss with bacon | Pour egg mixture over pasta, toss until creamy sauce forms | Add remaining Parmesan & pepper, toss; thin with pasta water if needed | Taste and adjust seasoning; top with parsley |
| 2 cloves garlic, minced | ||||||
| 340 g spaghetti | Boil pasta until al dente; reserve 1 cup pasta water | |||||
| 3 large eggs | Whisk eggs, Parmesan & pepper until well combined | |||||
| 50 g grated Parmesan (for the sauce) | ||||||
| 25 g grated Parmesan (for finishing) | ||||||
| 1/2 tsp freshly cracked black pepper (or to taste) | ||||||
| 1/2 tsp salt (or to taste) | ||||||
| handful fresh parsley, roughly chopped (optional) | ||||||
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