Pasta Carbonara is one of our favorite dishes. Christie had it at least 9 times while we were in Rome for two weeks.
We nicknamed our favorited restaurant “The Little Tomato”. Well, when you hear the ingredients, you might think “Breakfast?”, but this is definitely a delicious dinner or breakfast if you’re into that sort of thing!
- 1 Box of Spaghetti
- 2 Large Eggs
- 1 Cup Parmesan (Grated)
- 5 Slices of Bacon (Diced)
- 5 Garlic Cloves (Minced)
- Kosher Salt
- Fresh Cracked Pepper
- 3 Tablespoons Fresh Parsley (Chopped)
First, fill a large pot with water and bring to a boil. Next add the salt and cook the pasta according to the boxes instructions. Before draining, reserve at least one cup of the cooking water. Set the pasta aside.
Over medium-high heat, heat a large skillet. When the skillet is hot, add the bacon and cook for about 6 minutes. You want the bacon to be cooked, but not over cooked. Drain the excess fat.
Next, stir in the garlic and cook for about a 1minute or until the garlic is fragrant. Turn the heat to medium.
In a medium bowl, whisk the eggs together and then add the parmesan.
Stir the pasta into the bacon and garlic and slowly pour the egg mixture over the pasta. Making sure you are stirring constantly. Add a little pepper and salt if needed.
One tablespoon at a time, add the reserved pasta water until you achieve your desired consistency. Garnish with parsley and serve immediately.
We found inspiration from this blog for today’s recipe