Creamy Carbonara
A quick and comforting bacon carbonara made with eggs, Parmesan, pasta water, and lots of black pepper.
Ingredients
- 8-10 oz spagetti noodles
- 1 cup reserved pasta water
- 6 slices thick cut bacon (or pancetta) chopped
- 2 large eggs
- 2 egg yolks
- 1 cup freshly grated parmesan
- fresh cracked black pepper to taste
Instructions
- Bring a large pot of generously salted water to a boil. Cook spaghetti until al dente.Reserve 1 cup of pasta water before draining.
- While the pasta cooks, add chopped bacon to a large pan over medium heat. Cook until crispy.Turn off the heat and let the pan cool slightly.
- In a bowl, whisk together the eggs, egg yolks, Parmesan, and plenty of black pepper.
- Add the drained pasta directly to the pan with the bacon and toss to combine.
- Slowly pour in the egg mixture, tossing constantly to coat the pasta.Add reserved pasta water a little at a time until a creamy, glossy sauce forms.
- Taste and adjust with more black pepper or Parmesan if needed. Serve immediately.
Notes
- Turn the heat off before adding the eggs to avoid scrambling.
- Freshly grated Parmesan melts best and gives the creamiest sauce. And finely grated is best.
- Pasta water is the secret — don’t skip it.