We’re back with another classic. Not sure about you, but we’re literally OBSESSED with carbonara. It’s so creamy, cheesy, and beautiful, and the perfect pasta dish for when you’re, like, REALLY in the mood for pasta. It can be made with any type of pasta, but for now, let’s stick with the classic.
What do I need???
8 oz of spaghetti
5 slices of bacon
1 clove of garlic, minced
1 cup of parmesan cheese
2 egg yolks, and 1 full egg
1 tablespoon of pepper
What do I do?
1) Cook the pasta according to box instructions. Once it is done, SAVE 1 CUP OF PASTA WATER before draining, then drain the pasta and set aside.
2) While the pasta is cooking (or before), mix the 2 egg yolks and 1 full egg in a bowl. Set aside.
2) Cook the slices of bacon in a pan on medium heat, until they are nice and crispy. Once they’re done, place them on a paper towel to let them cool and reduce any excess grease. DON’T drain the bacon fat from the pan.
3) Add the minced garlic to the pan with the leftover bacon fat.
4) Chop up the slices of bacon. Set aside.
4) Add the pasta to the pan with the garlic and bacon fat. Lower the heat, then add the egg mixture and quickly toss (the goal here is to avoid scrambling the eggs).
5) Add the parmesan cheese, and continue to toss.
6) Add the saved cup of pasta water, and continue to toss until the sauce is nice and silky.
7) Mix in the chopped bacon and the pepper.
8) Garnish with some extra parmesan cheese, and ENJOY!!!!
