Description
Creamy Bacon Carbonara Pasta blends crispy bacon, eggs, Parmesan, and black pepper into a rich and satisfying pasta dish.
Ingredients
12 oz spaghetti (or fettuccine, linguine, penne)
8 oz thick-cut bacon
3 large eggs
1 cup Parmesan cheese, freshly grated
2 cloves garlic (optional), minced
Freshly cracked black pepper
1 cup reserved pasta water
Salt to taste
Instructions
1. Bring salted water to boil. Cook pasta until al dente. Reserve 1 cup water. Drain.
2. Cook bacon in skillet until crispy. Remove and set aside. Leave bacon fat in skillet.
3. Whisk eggs, Parmesan, and pepper in a bowl until smooth.
4. Add pasta to skillet with bacon fat. Toss to coat. Remove from heat.
5. Quickly stir in egg mixture, tossing vigorously. Add pasta water gradually until creamy.
6. Chop bacon and stir into pasta. Plate and top with extra Parmesan and pepper. Serve hot.
Notes
Use pancetta and Pecorino Romano for authentic Roman flavor. Work quickly when mixing sauce to avoid clumps. Store leftovers 2 days in fridge and reheat gently.
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