This recipe for pasta carbonara is simply fantastic. We love making this for our guests–and they love us for doing it!

  • 1 lb. spaghetti
  • 4 oz. bacon, cubed
  • 3 cloves garlic, minced
  • 2 large eggs, plus 1 egg yolk
  • 1 cup parmesan cheese, freshly grated, plus more for serving
  • Salt & pepper
  • Fresh parsley, chopped for serving

Bring the eggs to room temperature. In a small bowl whisk eggs and cheese together, then set aside.

Prepare the pasta per package instructions until al dente.

Meanwhile, in a large skillet add cubed bacon and cook over medium high heat until golden brown. Add in garlic and cook for an additional minute. Turn off the heat and set aside.

When pasta is ready, drain and reserve 1 cup of the pasta water.

Add the pasta to the skillet with the bacon and garlic mixture.

When the bacon no longer sizzles, add in the egg/cheese mixture and 1/2 cup of the pasta water. Slowly toss the pasta until the pasta is coated. Add more pasta water if needed.

Season with salt and pepper to taste.

Prep time: 10 min.
Cook time: 10 min.
Serves: 4.

Notes

Source: chefsavvy.com.

The key here is to not have the pan sizzling. If the pan is too hot, the egg mixture will cook the eggs, leaving you with pasta and scrambled eggs. You want the pan just hot enough to keep everything warm, and allow the egg mixture to coat the pasta with its silky smoothness.

You can also use thin spaghetti, or fettuccine.