Spaghetti Carbonara is an easy dish that has a creamy texture, smoky bacon, and a generous sprinkling of parmesan cheese. Simple, convenient and delicious.
In a large pan over medium heat, cook the bacon all the way through. Let the pan cool down while you cook the pasta. If there is a lot of bacon grease left in the pan, pour out most of it until there is just a thin layer of bacon grease in the bottom of the pan. The bacon grease and cooked bacon can rest in the pan.
In a large pot, cook the spaghetti according to package directions. Once the pasta is finished cooking, reserve about a cup of pasta water before draining the noodles.
While the pasta is cooking, whisk together the eggs, egg yolks, parmesan cheese, and garlic powder.
Heat the bacon pan over low heat and half of the reserved pasta water and then the whisked egg mixture to the pan. Whisk the mixture continuously over low heat until homogenous.
Increase the heat to medium while you fold in the noodles until they are evenly coated.
Salt and pepper your pasta to taste, serve, and enjoy!
Notes
You need to let the pan that you cooked the bacon in cool down while the pasta cooks because if you pour the egg mixture into a pan that is too hot you'll end up with curdled or scrambled eggs in your pasta and the texture just isn't that nice.
You can store your leftover pasta in the fridge for up to 3 days. Reheat your leftovers in the microwave for about 1-2 minutes, or until heated all the way through.
This pasta dish is great topped with a little bit of freshly squeezed lemon juice or some freshly grated parmesan.
You can use precooked bacon and add 2 tablespoons of salted butter to replace the bacon fat.
This dish is also great served with prosciutto instead of bacon.
You want to whisk the egg mixture together on a low heat and continuously in order to prevent the eggs from cooking.