Pasta Carbonara

 

Pasta Carbonara

Ingredients

1 pound (16 oz) of linguine or spaghetti – classic long pasta, cooked al dente

2 large eggs – at room temperature

3 large egg yolks – also at room temperature, for extra richness

12 oz thick-cut bacon – chopped into bite-sized pieces

3 cloves fresh garlic – finely minced

1 cup finely grated Parmesan cheese – preferably freshly grated

¼ cup Italian flat-leaf parsley – freshly chopped for garnish and a pop of color

Kosher salt – to taste

Freshly ground black pepper – to taste, for seasoning and depth

Instructions

Step 1: Boil the Pasta

Bring a large pot of salted water to a boil over medium-high heat. Cook the linguine or spaghetti until al dente according to the package instructions. Before draining, reserve 1–2 cups of the starchy pasta water. Set pasta aside.

Step 2: Prepare the Egg Mixture

In a mixing bowl, whisk together the whole eggs, egg yolks, and grated Parmesan cheese until smooth. Set the mixture aside to let the flavors meld.

Step 3: Cook the Bacon

In a large skillet over medium heat, cook the bacon pieces until crispy and golden. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Carefully discard all but about 1½ tablespoons of the bacon drippings from the pan.

Step 4: Infuse Garlic Flavor

Lower the heat to low. Add the minced garlic to the skillet with the bacon grease and sauté for about 1 minute, stirring constantly, until fragrant but not browned.

Step 5: Combine Pasta and Sauce

Immediately add the hot, drained pasta to the skillet, tossing well to coat it in the garlic-infused bacon fat. Re-whisk the egg mixture briefly, then turn off the heat and slowly pour it into the pan. Stir vigorously and continuously as you pour, adding a splash of reserved pasta water to prevent scrambling the eggs.

Step 6: Finish the Sauce

Keep tossing the pasta until the sauce becomes creamy and glossy. Add additional pasta water a little at a time, if needed, to reach your desired consistency. Stir in the crispy bacon.

Step 7: Serve

Season generously with kosher salt and freshly cracked black pepper. Garnish with chopped fresh parsley and extra Parmesan if desired. Serve immediately.