Spaghetti Carbonara
A classic Italian pasta dish with creamy egg sauce and crispy bacon.
| Amount | Ingredient |
|---|---|
| 2 tbsp | Salt |
| 300 g | Spaghetti |
| 150 g | Bacon |
| 2 | Eggs |
| 150 g | Parmesan |
| 1 tsp | Pepper |
| 1 tbsp | Olive Oil |
| Ingredients | |
|---|---|
| Bring water to a boil in a large pot and cook the spaghetti until al dente as indicated on the package. Drain and set aside. 10 minutes cook |
| In a skillet, sauté the diced bacon over medium heat until it becomes crispy. Drain any excess fat. 5 minutes cook |
| In a bowl, whisk the eggs, add the grated Parmesan, and mix well. Season with salt and pepper. 3 minutes mix |
Add the hot, drained spaghetti to the skillet with the bacon and mix. 2 minutes mix | |
Pour the egg-cheese mixture over the spaghetti and immediately toss well. The egg will turn into a creamy sauce due to the residual heat of the pasta. 2 minutes cook | |
Add a little pasta cooking water if needed to achieve the desired consistency. 1 minute cook | |
| Season with salt and pepper, and drizzle with a bit of olive oil. 1 minute prep |
| Serve and garnish with additional Parmesan if desired. 1 minute serve |
