Garlicky Spaghetti Parmesan Carbonara.

  • 3 slices
    bacon
  • 2
    eggs
  • 2 cloves
    garlic
  • ¾ fl oz
    heavy cream
  • ½ small bunch
    Italian (flat-leaf) parsley
  • 1 ½ oz
    Parmesan cheese
  • 5 oz
    spaghetti pasta
  •  
    black pepper
  •  
    salt
  • 1
    Fill a large pot halfway with water, season water with salt, cover and bring to a boil. Add pasta and stir for a few seconds. Cook, uncovered, until desired firmness, 8-10 minutes.
    1 tsp salt
    5 oz spaghetti pasta
  • 2
    While pasta is cooking, preheat a skillet over medium-high heat.
  • 3
    Chop the bacon into 1-inch pieces; add to the skillet and cook until crispy, 4-5 minutes. Once done, transfer to a plate lined with paper towels. Reserve 1 tbsp of bacon fat.
    3 slices bacon
  • 4
    Meanwhile, crack the eggs into a medium bowl; add cream and whisk to combine.
    2 eggs
    ¾ fl oz heavy cream
  • 5
    Finely grate Parmesan and transfer to the bowl with egg mixture. Season with salt and pepper; whisk to combine.
    1 ½ oz Parmesan cheese
    ½ tsp salt
    ¼ tsp black pepper
  • 6
    When pasta is done, drain in a colander, reserving ½ cup of cooking liquid.
  • 7
    Trim off and discard the root ends of the garlic; peel and mince or press the garlic.
    2 cloves garlic
  • 8
    Add 1 tbsp of reserved bacon fat to empty pasta pot. Return pot to heat, reduce heat to low. Add garlic, stirring until fragrant, about 1-2 minutes.
  • 9
    Return pasta and bacon to pot. Add the egg mixture to pasta, stirring frequently. Stir just until the egg mixture begins to thicken, 3-4 minutes.
  • 10
    If the sauce seems dry, add some of the reserved pasta water 1 tbsp at a time, until rich and creamy.
  • 11
    Wash and dry parsley. Shave leaves off the stems; discard the stems and mince the leaves. Reserve a small amount for garnish and add the rest to the pot with the pasta.
    ½ small bunch Italian (flat-leaf) parsley
  • 12
    To serve, divide pasta between bowls and garnish with remaining parsley. Enjoy!