This simple spaghetti carbonara should have a rich and silky sauce. Sized for two large portions.
Slice meat into 1/4 inch pieces. Spread out pieces on foil lined baking sheet and bake at 400°F for 20 minutes.
| 1/2 lb (226 g) | bacon |
Cook pasta according to packaging in a 3 qt sauce pan. Time the pasta so that it's ready just as the meat finishes.
| 2.5 l | water |
| 1/2 lb (225 g) | dry spaghetti |
| 1 tbsp | salt |
While the pasta and meat are cooking, prepare sauce by whisking together eggs, cheese, and pepper.
| 3 | egg yolks |
| 1 | egg |
| 20 g | parmesan, grated |
| 1/2 tsp | black pepper |
Reserving some pasta water, drain pasta and return to saucepan. Add meat and rendered fat to pasta. Toss gently to cool until pasta is below 165°F.
Stir sauce mixture into pasta. Once combined, add 3 tbsp of pasta water and continue stirring for another minute or two, until sauce is thick and creamy.