Spaghetti Carbonara

How To Make Spaghetti Carbonara

1. Bring a large pot of salted water to a boil.
2. Add spaghetti and cook until al dente (usually 1 minute less than package instructions).
3. While the pasta cooks, heat a pan over medium heat.
4. Add the diced bacon and cook until crispy and golden, rendering the fat (about 5–7 minutes).
5. Remove from heat.
6. In a bowl, whisk together eggs, Pecorino Romano, and a generous amount of freshly ground black pepper.
7. Set aside.
8. Once pasta is al dente, reserve about ½ cup of pasta water and drain the rest.
9. Immediately add the hot pasta to the pan (off the heat to avoid scrambling the eggs).
10. Quickly pour the egg and cheese mixture over the pasta, tossing vigorously to coat the spaghetti.
11. Use reserved pasta water, a little at a time, to loosen the sauce and achieve a silky, creamy consistency.
12. Plate the carbonara, finish with extra Pecorino Romano and black pepper.