Ingredients
The following ingredients have 4 Servings
- 1 pound spaghetti
- 8 slices thick cut bacon, diced
- 3 garlic cloves, minced
- 1 cup parmesan cheese, shredded or grated
- 3 egg yolks
- 1 egg
- ground pepper
- salt
- 1/2 cup reserved pasta water
- parsley, garnish
Instruction
- In a small bowl, mix 4 eggs and 1 cup shredded parmesan cheese together. Sprinkle in some ground pepper. Set to side for later.
- Bring 4-6 quarts of water to a boil. Add salt and pasta.
- Boil pasta el dente per instructions on box.
- Chop the bacon.
- Finely mince the garlic cloves.
- Timing is important with Carbonara so right when you put the pasta in the boiling pot, add the bacon into a large preheated saute pan on the stove top. Cook the bacon for 6 minutes or until crispy.
- Add the minced garlic. Cook until fragrant (about 1 minute). Add in half cup of pasta water from your boiling pot to your bacon pan.
- Immediately drain the pasta as it finishes it cook time. Place the drained pasta into the bacon pan and stir ingredients together.
- Remove the pan from heat and add the egg mixture. Stir well and quickly.
- Serve with some fresh ground pepper and parmesan cheese on top. Garnish with parsley.
