Garlicky Spaghetti Parmesan Carbonara

A quick, creamy carbonara with crispy bacon, garlic, eggs, Parmesan, and parsley. Toss hot spaghetti off heat for a silky sauce; loosen with reserved pasta water.

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

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 1 tbsp of bacon fat.

Step 4

Meanwhile, crack the eggs into a medium bowl; add 1 1/2 tbsp 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 1/2 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!