Spaghetti alla Carbonara
2016-04-10 14:09:40
Serves 6
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
- 1 pound spaghetti, I used whole wheat
- 1 tablespoons olive oil
- 6 strips bacon, cubed
- 4 garlic clove
- 2 eggs
- 1 cup parmesan, grated
- 1 handful fresh parsley chopped
Instructions
- Bring a pot of large salted water to a boil and add the pasta. Cook for 8-10 minutes or according to package, reserving a cup of pasta water for later. While pasta is cooking, heat the olive oil in a large, deep skillet. Add bacon and cook until desired crispness, 5 minutes. Add garlic and saute for another minute. Beat the eggs and cheese together in a small bowl and set aside. Drain the pasta and add to the pan, using tongs to toss & coat in olive oil. Remove the pan from the heat and pour in the egg/cheese mixture, making sure to whisk very quickly for 3 minutes, until the eggs thicken but don't scramble. Add the reserved pasta water to the skillet as needed to thin out sauce. Season with salt and black pepper and garnish with chopped parsley and more cheese.
Notes
- Here are three tricks to ensure the sauce comes out thick and creamy, not a scrambled mess.
- 1. Make sure the cooked pasta is still hot when adding to the skillet.
- 2. Make sure the pan is off the heat when the egg mixture is added.
- 2. Make sure to whisk the egg mixture in quickly
Adapted from Tyler Florence
Adapted from Tyler Florence
SALT & PREPPY https://www.saltandpreppy.com/
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