Quick & Simple Pasta Carbanara

• Meat

  • 8 oz Bacon

• Produce

  • 2 tbsp Flat leaf parsley, fresh
  • 2 Garlic cloves

• Refrigerated

  • 2 Eggs

• Pasta & Grains

  • 1 lb Spaghetti, dry

• Baking & Spices

  • 1 Pepper, coarse ground
  • 1 2/3 tbsp Salt, Coarse

• Dairy

  • 1 cup Parmesan, grated
  • 1 Parmesan, grated

Found on thekitchenmccabe.com

Description

Ingredients

• 1 lb. Spaghetti(dry)
• 1½ T. Coarse Salt(for pasta water)
• 8 oz. Bacon, thinly sliced *see tip in post
• 2 Garlic Cloves, minced
• 2 Eggs
• 1 C. grated Parmesan
• ½ t. Coarse Salt(for egg mixture)
• Coarse Ground Pepper, to taste
• 2 T. fresh Flat Leaf Parsley, chopped
• extra grated parmesan, for garnish

Directions

• Fill a stock pot with 5 quarts of water. Bring to a boil.
• Add the 1½ T. of Coarse Salt to the boiling water.
• Add your dry spaghetti, making sure to stir several times in the first few minutes of cooking to prevent sticking. Cook according to package directions, until almost al dente.
• Mix together the eggs and parmesan in a small bowl, along with the salt and a few grinds of black pepper.
• When the pasta is about halfway done cooking, Heat a large saute pan to medium/high heat. Add the bacon and cook until crisp. Add the bacon and saute for 30 seconds. Remove from heat if pasta is not yet finished cooking.
• When the pasta is almost al dente, Remove it from the pasta water and add it to the saute pan. Toss the pasta in with the bacon and garlic, coating it well in the bacon grease.
• Turn off the heat under the saute pan at this point.
• Add the parmesan/egg mixture and one ladel-full of pasta water to the pasta. Toss it well, moving quickly. Add more pasta water as desired to loosen up the sauce and make creamier. *Make sure the heat is off completely or you run the risk of curdling the egg in the sauce.
• Plate the pasta and garnish with the parsley, and a little more parmesan and fresh ground pepper, if desired.