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.