Classic Spaghetti Carbonara

by Emeril Lagasse 4:16 PM, October 20, 2017

Aired December 26, 2017

Serves 4 servings

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


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.