Express Spaghetti Carbonara

# What You'll Need:

→ Pasta

01 - 7 oz dried spaghetti

→ Sauce

02 - 2 large eggs

03 - 1/3 cup freshly grated Parmesan cheese

04 - 1/4 tsp freshly ground black pepper

→ Bacon

05 - 3.5 oz diced bacon or pancetta

→ To Serve

06 - Extra Parmesan cheese for garnish

07 - Freshly cracked black pepper

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook spaghetti until al dente according to package instructions. Reserve 1/3 cup pasta water, then drain.

02 - Whisk eggs, Parmesan cheese, and black pepper together in a mixing bowl until smooth and well combined.

03 - Heat a large skillet over medium heat. Add diced bacon and cook until golden and crispy, approximately 3 to 4 minutes. Remove from heat.

04 - Add drained spaghetti to skillet off the heat. Quickly pour in the egg and cheese mixture. Toss vigorously while gradually adding reserved pasta water until the sauce is creamy and coats the pasta evenly.

05 - Plate pasta immediately. Garnish with extra Parmesan cheese and freshly cracked black pepper to taste.

# Additional Tips::

01 -

It tastes like you spent an hour cooking when you actually spent fifteen minutes.
The creamy sauce comes from nothing but eggs and starchy pasta water—no cream needed, no pretense.
Bacon makes everything better, and here it's the star without apology.

02 -

The heat from the hot pasta is what cooks the eggs, not direct heat—take the skillet off the fire before adding the egg mixture, and keep tossing so the eggs set into creamy sauce instead of scrambled bits.
Pasta water is not optional; it's the bridge between eggs and sauce, so save plenty and add it gradually until you reach that perfect silky consistency.

03 -

Warm your bowls while the pasta cooks—a cold plate will cool down the dish right when you want it creamy and luscious.
Use a skillet big enough that the pasta spreads out; cramped pasta means uneven tossing and lumpy eggs.