Oh pasta, how I love you. Carbs are a good friend of mine as are bacon, eggs, and cheese, all key ingredients in the Italian classic carbonara. It’s a simple dish but also an easy dish to mess up. Add the pasta without tempering the eggs first and you might end up with an unappetizing scramble.
I topped my carbonara with a bunch of green beans because veggies are important and I like my veggies covered in silky sauce and bacon. Traditional carbonara is veggie-free and so I apologize to all you traditionalists, go authentic by going veggie-free. Using dried pasta is also important. Fresh pasta is amazing, but it actually doesn’t hold onto sauce as well as dried pasta. More important than carbonara’s veggie-less state or pasta is the black pepper. Go big or go home as freshly cracked black pepper gives carbonara the blast of flavor that it’s iconic for.
Spaghetti Carbonara (Serves 4)
- 3/4-1 lb dried spaghetti
- 1 lb bacon
- 2 eggs
- 1/2 cup grated or shaved parmesan
- 1 tsp salt
- lots of cracked black pepper
- red pepper flakes to taste
- Cut bacon into 1/2″ pieces and cook until browned and crisp. Drain on paper towels. Save 1 tbsp of bacon fat.
- Bring a pot of water to a boil.
- Whisk 2 eggs in a large heat proof bowl. Add bacon fat, parmesan, salt, black pepper, and red pepper flakes. Whisk together.
- Cook pasta till al dente.
- Drain pasta reserving 1/2 cup water.
- Slowly pour hot pasta water into the egg mixture, whisking vigorously.
- Add bacon and pasta to the mixture. Toss to combine and serve immediately.