emeril lagasse
italian
pasta
carbonara
bacon
parmesan
dinner
date night
creamy
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Playing Classic Spaghetti Carbonara

Classic Spaghetti Carbonara

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Ingredients

  • 1/2 pound bacon, chopped
  • 1 tablespoon garlic, chopped
  • black pepper, Freshly ground
  • 1 pound fresh spaghetti cooked to al dente
  • 4 eggs, large, beaten
  • Salt
  • 1 cup Parmigiano-Reggiano cheese, freshly grated
  • 1 tablespoon parsley leaves, finely chopped fresh

Yield

Serves: 4 servings

Preparation

In a large sauté pan over medium heat, cook the bacon until crispy, about 6 minutes. Remove and drain on paper towels. Pour off all of the oil in the skillet except for 3 tablespoons. Add the garlic; season with black pepper. Sauté for 30 seconds then add the crispy bacon back to the skillet along with the pasta. Sauté for 1 minute.

Season the eggs with salt. Remove pan from the heat and add the eggs, whisking quickly until the eggs thicken—but do not scramble. Add the cheese and re-season with salt and pepper.


Mound into serving bowls and garnish with parsley.