Spaghetti Carbonara

I have an Italian friend who makes a great spaghetti carbonara. Unfortunately, she doesn't really have a recipe so I wasn't able to make it myself. I found Tyler Florence's recipe and gave it a try. This is a great recipe--simple to make and tastes great. I modified it a little. Just wish it wasn't so full of fat.

Spaghetti Carbonara

2 large eggs, at room temperature

1 cup freshly grated Parmigiano-Reggiano, plus more for serving
1/2 pound dry spaghetti

4 slabs bacon, sliced into small strips

4 garlic cloves, finely chopped
Freshly ground black pepper
1/4 cup fresh flat-leaf parsley, chopped

Prepare the sauce while the pasta is cooking so that the spaghetti will be hot and ready when the sauce is finished. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps.

 

Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until al dente. 

Meanwhile, sauté the bacon until cooked. Add garlic and saute for less than 1 minute to soften.

Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble. Season the carbonara with several turns of freshly ground black pepper and taste for salt. Garnish with chopped parsley.

 

 

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