Garlicky Spaghetti Parmesan Carbonara

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Fill a large pot halfway with water, season water with salt, cover and bring to a boil. Add pasta and stir for a few seconds. Cook, uncovered, until desired firmness, 8-10 minutes.

Step 2

While pasta is cooking, preheat a skillet over medium-high heat.

Step 3

Preheat oven to 400. Lay strips of bacon on cookie sheet. (foil not necessary) Cook thin slices for 10 - 20 min or thick slices for 20 - 30. Keep an eye on it, until crispy. I rotate the pan if one side seems more done. Layer between paper towel until cool. Chop into small pieces. Reserve 2 tbsp of bacon fat (for 4 servings) Alternatively, Chop the bacon into 1-inch pieces; add to the skillet and cook until crispy, 4-5 minutes. Once done, transfer to a plate lined with paper towels. Reserve 2 tbsp of bacon fat.

Step 4

Meanwhile, crack the eggs into a medium bowl; add cream and whisk to combine.

Step 5

Finely grate Parmesan and transfer to the bowl with egg mixture. Season with salt and pepper; whisk to combine.

Step 6

When pasta is done, drain in a colander, reserving ½ cup of cooking liquid.

Step 7

Trim off and discard the root ends of the garlic; peel and mince or press the garlic.

Step 8

Add the reserved bacon fat to empty pasta pot. Return pot to heat, reduce heat to low. Add garlic, stirring until fragrant, about 1-2 minutes.

Step 9

Return pasta and bacon to pot. Remove pot from heat, add the egg mixture to pasta, stirring frequently. Stir just until the egg mixture begins to thicken, 3-4 minutes.

Step 10

If the sauce seems dry, add some of the reserved pasta water 1 tbsp at a time, until rich and creamy.

Step 11

Wash and dry parsley. Shave leaves off the stems; discard the stems and mince the leaves. Reserve a small amount for garnish and add the rest to the pot with the pasta.

Step 12

To serve, divide pasta between bowls and garnish with remaining parsley. Enjoy!

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