Classic Spaghetti Carbonara
Delicious with Less Only 5 Ingredients.
Servings: 2 people
Ingredients
For the Sauce
- 3 Eggs, beaten
- ¼ cup Shredded Parmesan
- ¼ teaspoon Black pepper
Other ingredients
- ½ pound Spaghetti (250g)
- 150 g Bacon (better yet, Guanciale)
Instructions
- In a large pot, boil the water and add 1 tablespoon of salt. Cook the spaghetti according with package instructions.
- In a bowl, mix the eggs, black pepper and parmesan. Reserve.
- Chop the bacon into smaller bite sizes. In a medium-high large pan, add the bacon (no need to add oil, because the bacon will already release a lot of fat) and cook until golden (about 5 minutes).
- Once the pasta is cooked, do not forget to separate 1 cup of the water before draining the pasta.
- In the same pan you cooked the bacon, now add the pasta. Mix it well and turn off the heat.
- With the heat off, add the egg mixture and half of cup of the pasta water. You don't want the eggs to cook and look like scrambled eggs, you want a creamy sauce. So keep stirring constantly for a minute. Add more water if it is too dry.
- Garnish with freshly ground black pepper and shredded parmesan and serve immediately.
