Spaghetti Carbonara
While water for the pasta is being brought to a boi l , in a large skillet cook bacon over medium heat until fat renders and bacon bits are brown and crisp.
Ingredients
Spaghetti Carbonara
- 1 pound spaghetti
- 2 large eggs
- 3 large yolks
- 1.5 ounces grated Parmigiana Reggiano, plus additional for serving
- Coarsely ground black pepper
- 10 ounces of bacon, sliced into pieces about 1/4 inch thick by 1/3 inch square
Method
Cook spaghetti in generously salted water until a bit firmer than al dente. Reserve 1 cup of pasta water, then drain.
While water for the pasta is being brought to a boil, in a large skillet cook bacon over medium heat until fat renders and bacon bits are brown and crisp.
In a mixing bowl, whisk together the eggs, yolks and Parmesan. Season with freshly ground black pepper.
Add pasta to the skillet with bacon and cook for 1-2 minutes, stirring constantly.
Remove pasta and bacon to a large serving bowl. Vigorously stir in egg/cheese mixture adding some of the reserved pasta water if needed for creaminess. Season with more freshly ground black pepper.
Originally published on Daga's Cooking Journal.