Classic Spaghetti Carbonara
Main
Ingredients
1/2 lb. bacon chopped
1 tablespoon chopped garlic
Freshly ground black pepper
1 lb. fresh spaghetti cooked al dente
4 large eggs beaten
Salt
1 cup freshly grated Parmigiano-Reggiano
1 tablespoon finely chopped fresh parsley leaves
Directions
In a large saute pan, over medium heat, cook the bacon until crispy, about 6 minutes. Remove the bacon and drain on paper towels.
Pour off all of the oil except for 3 tablespoons. Add the garlic. Season with black pepper. Saute for 30 seconds.
Add the crispy bacon and the pasta. Saute for 1 minute.
Season the eggs with salt. Remove the pan from the heat and add the eggs, whisking quickly until the eggs thicken, but do not scramble.
Add the cheese and re-season with salt and pepper.
Mound into serving bowls and garnish with parsley.
Notes
How to keep the eggs from scrambling:
Let the eggs become room temperature if you can.
Then, whisk the eggs by themselves in a bowl prior to adding the garlic to the pan so that the eggs are ready.
After cooking the garlic for 30 seconds, add the bacon and spaghetti to the pan, and turn the spaghetti for 15 seconds to heat through.
Take the pan off the heat, and add the spaghetti combination to a large bowl.
Pour the eggs over the spaghetti mixture, and fold the spaghetti quickly into the eggs for about 20 seconds. Fold the parmesan into the spaghetti, and voila! The result is a creamy yellow sauce worthy of 5 stars.