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Pasta alla Carbonara with Crispy Bacon Bits
Created by: Howcan Team
Ingredients
- 12 ounces of spaghetti
- 4 large eggs
- 1 cup of grated Parmesan cheese
- 8 slices of bacon, chopped into small pieces
- 2 cloves of garlic, minced
- Salt and black pepper to taste
- 2 tablespoons of chopped fresh parsley
Instructions
- In a large pot of boiling salted water, cook 12 ounces of spaghetti according to the package instructions. Drain well and set aside.
- In a medium bowl, whisk together 4 large eggs and 1 cup of grated Parmesan cheese. Set aside.
- In a large skillet, cook 8 slices of chopped bacon over medium heat until crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain. Reserve 2 tablespoons of the bacon fat in the skillet.
- Add 2 cloves of minced garlic to the skillet with the reserved bacon fat and cook for 1-2 minutes until fragrant.
- Add the cooked spaghetti to the skillet and toss to coat with the garlic and bacon fat.
- Remove the skillet from the heat and quickly pour the egg and cheese mixture over the spaghetti, tossing quickly to coat the pasta evenly. The heat from the pasta will cook the eggs, but be careful not to scramble them.
- Add the crispy bacon bits back into the skillet and toss to combine. Season with salt and black pepper to taste.
- Divide the pasta among serving plates and garnish with 2 tablespoons of chopped fresh parsley. Serve immediately and enjoy!
Pasta alla Carbonara is a classic Italian dish with a rich history. Originating in Rome, it was traditionally made with guanciale, a type of cured pork cheek, but crispy bacon bits have become a popular alternative. The dish is believed to have been created as a hearty meal for Italian charcoal workers, hence the name "carbonara" which means "charcoal burner" in Italian. The creamy sauce is made with eggs, Pecorino Romano cheese, and black pepper, creating a luscious coating for the pasta. Today, many chefs and restaurants around the world put their own spin on this beloved dish, but the key to a perfect Pasta alla Carbonara lies in achieving the right balance of creamy sauce, al dente pasta, and crispy bacon bits. For the best version of this dish, head to Rome where you can savor the authentic flavors of Pasta alla Carbonara in its birthplace.
25 min
4
550 calories
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