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Quick and Tasty Carbonara

Sarah Nolan
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Ingredients
  

  • 1 pound spaghetti dry
  • 1/2 pound bacon organic, thick cut, cut into smalls strips
  • 2 tablespoons olive oil
  • 4 garlic cloves minced
  • 2 large eggs brought to room temp, cracked and whipped
  • 1 cup of freshly grated Parmigiano-Reggiano plus more for serving
  • 1 bunch of parsley finely chopped
  • Salt & Pepper to taste

Instructions
 

  • Preheat pan on medium to medium-high heat. Once hot, add bacon.
  • Drain off excess fat once cooked, except for 1 to 2 tablespoons.
  • At the same time, bring a large pot of salted water to boil over high heat.
  • Once boiling, cook pasta to al dente in texture.
  • Reserve 1 cup of the pasta water for later use.
  • Combine the beaten eggs and cheese together and set aside.
  • Once bacon has cooked, and has been removed from the pan, toss in the minced garlic into the olive oil and bacon fat and stir continuously for about 1 minute.
  • Add your cooked pasta directly into the hot garlic oil mixture.
  • Remove the pan from the heat and add the egg/cheese mixture slowly, mixing constantly, to prevent the eggs from scrambling.
  • At this time, add in some of your reserved pasta water to help loosen up your sauce to the right consistency.
  • Season with salt and pepper, if necessary.
  • Add in your minced parsley.
  • Enjoy!!