Spaghetti Carbonara

Long time readers will remember my brother did a guest post long ago to show off a carbonara recipe. I was tempted to try it then, but sadly I never got around to it.

Then, skimming through Project Food Blog videos I saw a video on bell'alimento where she made it look so easy. I made a point to remember to make it this time around.

1 lb. dried spaghetti
6 slices bacon
4-5 cloves garlic, minced
2 eggs, room temperature
1 cup freshly grated Parmesan cheese
black pepper, to taste

In a large pot, bring water to a boil. Once up to temperature, salt the water and add the pasta. Cook until al dente, 8-10 minutes.

While the water is coming to a boil, brown the bacon until almost crispy. (Tip: Cut the bacon using kitchen shears over the pan.) Add the garlic the last minute or two, taking care not to burn.

In a large serving bowl, crack the eggs into the bottom and whisk well. Add the cheese and black pepper. Set aside.

Drain the pasta well, reserving about 1 cup of the pasta water. Immediately dump the pasta into the bowl with the egg mixture. It is important to get this in there right away while it is hot to cook the eggs. Using tongs or two forks, continue tossing the pasta in the egg mixture to incorporate well. Add some pasta water if necessary to thin it (I ended up using about 1/4 cup). Last, add the bacon/garlic mixture and toss until evenly dispersed through the pasta.

Plate and serve immediately. You can add more black pepper or grated cheese for garnish. Serves 4.

Holy cow, it's amazing how simple and delicious this is. It really tastes special, like something you'd get in a small Italian restaurant.

The best part is that it's ready in under 30 minutes - just as long as it takes to boil the water and cook the pasta. It could easily be a weeknight dinner with just a few more steps than plain old spaghetti and marinara.

Have you ever ordered or made carbonara?