Easy Spaghetti Carbonara
Serves: 2
  • 5 oz dry spaghetti
  • 7 strips of bacon
  • 2 garlic cloves, minced
  • 2 eggs
  • ½ cup Pecorino Romano, grated
  • ½ cup Parmigiano-Reggiano, grated
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons parsley, finely chopped
  1. In a large pot of salted boiling water, add spaghetti and cook until al dente.
  2. Meanwhile, in a medium non-stick skillet and on a medium heat, add bacon and saute until it's nice and crisp and the fat is rendered, about 4-5 minutes. Transfer the bacon onto a paper towel.
  3. In a large bowl, whisk the eggs. Add salt, pepper, garlic, Pecorino-Romano and Parmigiano-Reggiano.
  4. Set the bowl of egg and cheese mixture over a pot of boiling water or place it on a slightly heated stove. Let it warm up for a few minutes before adding pasta, whisking from time to time to prevent eggs from cooking.
  5. Using tongs, quickly add spaghetti into the egg and cheese mixture and mix well until sauce thickens. If it seems too dry, add more pasta cooking water 2-3 tablespoons at a time. The sauce should become silky and smooth. The trick is to use hot pasta right out of the pot.
  6. Remove the bowl from the heat and stir in bacon.
  7. Serve immediately and garnish with chopped parsley.
  8. Enjoy!
Recipe by Lavender & Macarons at https://www.lavenderandmacarons.com/pasta/easy-spaghetti-carbonara/