Spaghetti Carbonara

Spaghetti Carbonara


What you need:

Salt
1 (16-ounce) package spaghetti
8 strips bacon
4 large eggs, room temperature
1 cup Parmesan, divided 
1/2 cup peas
Black pepper
1 tablespoon chopped fresh parsley

What to do:


Boil a large pot of salted water.

Add the spaghetti and bring it back to a boil.

Cook until done to your liking.

Reserve 1 cup of pasta cooking water.

Drain the pasta and set aside.

While the pasta is cooking its time to cook the bacon.

Of course you can cook bacon in a sauce pan...

BUT I grabbed my Pampered Chef Stoneware Bar Pan and decided to cook it that way :)

Preheat Oven to 475F.

Place single strips of bacon onto the Pampered Chef Stoneware Bar Pan.

Bake in the oven, for about 12 minutes.

Bacon will come out crips and beautiful!

Once cooked, pull bacon from oven and let it rest for a few minutes while doing the next step.

In a medium bowl, beat the eggs with half the Parmesan and season with salt and pepper. Set aside.

Transfer the bacon to a cutting board and using a Food Chopper, chop bacon into bacon bits.


Pour about 1 tablespoon of bacon fat from the pan into a sauce pan and heat to medium heat.

Add the cooked spaghetti and toss to coat in the bacon fat.

Turn off the heat and add the egg mixture.

Toss gently to coat the pasta and cook the eggs. Toss in the chopped bacon.

If the sauce is too thick, add the pasta water 1/4 cup at a time until the sauce is smooth and creamy.

Serve immediately garnished with the remaining cheese and parsley. 



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