Spaghetti Carbonara | Recipe
Salty, creamy, cheesy, rich and lovely spaghetti carbonara. A dish you love to hate.
1/2 box spaghetti cooked (12 oz box)
1 Clove Garlic Minced
2 Eggs whisked
3 Rashes of bacon sliced (3 thick cut strips)
1/4 Cup Shaved Parmigiano
1 Tbs Butter
1/2 Cup leftover pasta water
Olive Oil (for garnish if desired)
Cook Pasta al dente (for approximately 7 minutes), drain, save remaining pasta water.
In large skillet on medium high heat cook bacon until chewy and slightly crisp, don't overcook bacon. Remove bacon from pan and set aside on paper towel. Leave a bit of bacon fat in pan and cook garlic until lightly browned.
Add to skillet with your garlic, your pasta and bacon. Turn heat off.
Stir in eggs (make sure eggs are off from the heat, you want them cooked by the heat of the dish but you don't want scrambled eggs). Add parmesan. Fold through. Add 1 Tbs butter. Add 1/2 cup remaining pasta water if needed to lighten dish. Finish with cracked pepper. Drizzle of olive oil if desired.