Description
Golden bacon sizzles before mingling with garlic and a tangy Parmesan-cream blend, coating al dente spaghetti in a luxuriously smooth sauce that clings to every strand.
Ingredients
- 200 grams spaghetti
- 150 grams bacon or pancetta, diced
- 2 cloves garlic, minced
- 2 large eggs
- 100 milliliters heavy cream
- 50 grams grated Parmesan cheese
- 1 tablespoon olive oil
- Salt to taste
- Freshly ground black pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil and cook the spaghetti until al dente according to package instructions.
- While the pasta cooks, heat the olive oil in a skillet over medium heat and add the diced bacon or pancetta.
- Cook the bacon for 5 to 7 minutes until crisp, then add the minced garlic and sauté for about 30 seconds without letting it burn.
- In a bowl, whisk together the eggs, heavy cream, grated Parmesan cheese, and a generous pinch of freshly ground black pepper.
- Once the pasta is done, reserve about 100 milliliters of the cooking water and drain the spaghetti.
- Remove the skillet from heat, add the drained pasta, and pour in the egg and cream mixture, tossing quickly to coat the strands and create a silky sauce.
- If the sauce is too thick, add a splash of the reserved pasta water and continue tossing until you reach the desired creaminess.
- Taste and adjust seasoning with salt and more black pepper if needed, then sprinkle with chopped fresh parsley before serving.
Notes
- Use freshly grated Parmesan for best flavor
- Make sure to combine eggs and pasta off the heat to avoid scrambling
- Reserve some pasta cooking water to adjust the sauce consistency
- Traditional carbonara does not include cream but it adds extra richness