BACON SPAGHETTI CARBONARA

Step 1

Cook the pasta in generously salted water according to package directions (al dente). Drain the pasta. Do not rinse the cooked pasta.

Step 2

Reserve 1 cup of the cooking water and set aside.

Step 3

Add the eggs, Parmesan cheese, and pepper together in a small bowl.

Step 4

Whisk until combined. Set this aside.

Step 5

Fry the bacon in a large skillet over medium heat. You want it to be brown and lightly crispy. it will take 5 to 10 minutes.

Step 6

Remove the bacon from the pan and drain the excess fat from the skillet (all but about 1 tablespoon). Crumble the bacon and set aside.

Step 7

Add the minced garlic to the bacon grease in the skillet and cook for 2 minutes. Don't let the garlic burn. Reduce to low heat.

Step 8

Add the cooked spaghetti to the skillet.

Step 9

Add ½ cup of the reserved cooking water to the skillet.

Step 10

Toss this all together with tongs.

Step 11

Remove the skillet from the heat. Add the Parmesan, egg, and pepper mixture.

Step 12

Immediately use tongs to gently combine allowing the spaghetti to be coated. (If you allow the eggs to sit, it may cook into a clump.) The eggs will cook from the residual heat on the spaghetti.

Step 13

Add crumbled bacon then continue to toss everything together again.

Step 14

If the dish is too dry for your taste, you may gradually add the desired amount of the reserved pasta water (stirring as you add.)

Step 15

Add salt to taste. Taste it first, the bacon and Parmesan cheese adds its own saltiness.