Spaghetti Carbonara

Name: Spaghetti Carbonara
Prep time: 10 min
Yield: 6
Cuisine: Italiana
Ingredients: 1/2 kilos spaghetti; 2 tablespoons olive oil; 2 ounces bacon; 3 cloves garlic, chopped; 2 eggs, large; 1 cup Parmesan cheese, grated; black pepper; parsley, chopped

Lorenza Avila

The sauce for spaghetti carbonara is made with Parmesan cheese and raw eggs. When mixed with the hot pasta, it takes on a creamy consistency and cooks with the heat of the pasta.

Reviewed by Editorial Team of Kiwilimón

Published: 10-01-2010

Preparation

10 mins

Medium

Prepare the sauce while cooking the pasta so that the pasta is very hot and helps cook the sauce. Meanwhile, heat the olive oil in a skillet over medium heat. Add the bacon and cook for about 3 minutes, until the bacon is crispy and releases its fat. Add the garlic and cook for 1 minute. Add the well-drained hot spaghetti to the skillet and toss for 2 minutes to coat the pasta in the bacon fat. Beat the eggs and Parmesan cheese in a bowl, stirring well to avoid lumps and add ½ cup of the water in which the pasta was cooked. Remove the pot from the heat and add the egg mixture to the pasta, whisking the eggs quickly until thickened (doing this off the heat prevents the eggs from scrambling). Add salt and freshly ground pepper to the pasta and sprinkle with parsley.