Parmesan Spaghetti Carbonara
This Parmesan Spaghetti Carbonara is one of the best pasta recipes! It is creamy, fresh, and light at the same time.
Ingredients
- 200 g / 7 oz Spaghetti noodles
- 80 g / 3 oz Bacon (or Pancetta), cut in small pieces
- 2 Large Whole Eggs, beaten in a bowl, room temperature
- 60 g / 2 oz Grated Parmesan Cheese
- 2 tbsp Extra Virgin Olive Oil
- 1/4 tsp Ground Black Pepper
- 1/2 tbsp Salt
- Freshly Chopped Basil Leaves
Instructions
- Prepare the Bacon and Parmesan Cheese. Set aside.
- Add Salt in a pot of boiling water, cook the Spaghetti to the al dente stage according to package instructions (7-9 minutes).
- Drain the Spaghetti noodles and reserve some of the cooking water.
- Whisk the Eggs, Parmesan, and Ground Black Pepper in a bowl. Set aside.
- In a frying pan, add the Olive Oil, on medium-high heat, cook the Bacon until crispy.
- Add the Spaghetti. Coat well with the Bacon for about 30 seconds.
- Turn off the heat. Add the Eggs and Parmesan mixture.
- Coat well with the noodles and add a little of reserved cooking water to get to a nice consistency!
- Before serving, add extra grated Parmesan Cheese, Ground Black Pepper, and freshly chopped Basil for garnish. Serve right away!
Notes
- The Spaghetti Carbonara needs to be served immediately while it’s still warm. Otherwise, the Parmesan Cheese might really gum up the taste.
- Before serving, you can also add a pinch of Salt and more Black Pepper to your taste.
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