Spaghetti Carbonara
, 20 min
Creamy Roman pasta with crispy bacon, eggs, and Parmesan, bound with reserved pasta water into a silky sauce.
| prepBring a large pot of salted water to a boil | |||
| 400 g spaghetti | Cook spaghetti al dente, 8–10 min | Toss pasta with bacon off heat | Stir in egg mixture & pasta water, season |
| 1 tsp salt | |||
| 1 tbsp olive oil | Fry bacon until crisp, 5–6 min | ||
| 240 g bacon, diced | |||
| 4 large eggs | Whisk eggs, cream & Parmesan | ||
| 120 ml double cream | |||
| 100 g Parmesan, grated | |||
| Black pepper, cracked | |||
| 240 ml reserved pasta water | |||
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