Spaghetti Alla Carbonara

Name: Spaghetti Alla Carbonara
Ingredients: 4 ounces thick slab bacon or 4 ounces pancetta, cut in 1/4-inch dice; 2 tablespoons olive oil; 3 extra-large eggs; 14 cup Italian parsley, chopped; 14 teaspoon kosher salt; 14 teaspoon red pepper flakes; 1 lb dried spaghetti; 12 cup parmesan cheese, grated

8 ingredients

9 steps

Ingredients

4 ounces thick slab bacon or 4 ounces pancetta, cut in 1/4-inch dice
2 tablespoons olive oil
3 extra-large eggs
14 cup Italian parsley, chopped
14 teaspoon kosher salt
14 teaspoon red pepper flakes
1 lb dried spaghetti
12 cup parmesan cheese, grated

Directions

1

Bring large pot of salted water to boil.
2

Cook bacon or pancetta in oil in large, deep skillet over medium heat until golden brown and most of the fat has been rendered, about 8-10 minutes, then remove skillet from heat.
3

In medium bowl, whisk eggs, parsley, salt and red pepper flakes until combined.
4

Add pasta to boiling water and cook according to package directions, until al dente (tender yet still firm to the bite).
5

Drain pasta, reserving 1 cup of the cooking water.
6

Add hot spaghetti to bacon mixture in skillet and toss well over medium-low heat until pasta is coated.
7

Add egg mixture and a little of the cooking water; toss gently until spaghetti looks creamy.
8

Add cheese and toss to combine.
9

Serve immediately.