Empty, cold, and lonely. I imagine that’s how my fridge would be feeling right now. It’s gotten to that ill-fated time when all that’s left in my fridge is a door full of condiments and a few sad veggies that didn’t make the cut last time. I just haven’t had the chance (or let’s be honest…too lazy) to get to the grocery store. We’ve all been there. Luckily, this recipe for spaghetti carbonara is so simple that you can put off grocery shopping for one more day.
Five ingredients is all it takes to make this creamy bowl of pasta: noodles, eggs, parmesan cheese, parsley, and bacon. Mmmm…bacon…things are always better with a little bacon. It’s also really quick to put together that you can have it on the table in 15 minutes or less. Cook pasta, cook bacon, mix together the eggs and cheese, add to pasta, stir, top with parsley and you’re done! Seriously, how easy does that sound?
The MOST important thing is to take the pan off the heat and ensure it isn’t too hot when adding the egg mixture. If it’s scorching hot you’ll end up with a mess of scrambled eggs. You have to work quickly, and continuous stirring is key until the pasta has a creamy coating. And don’t even think about tossing out the pasta water. The starchy liquid works wonders to thicken up any pasta sauce. If you’re worried about eating raw eggs, the residual heat from the pasta and bacon will cook it through.
So, next time you’re staring into an empty fridge…I’ve got ya covered!
- 8 ounces dried spaghetti noodles
- 4 slices bacon, diced
- 3 garlic cloves, smashed
- 2 eggs
- 3/4 cup Parmesan cheese,plus extra for sprinkling afterwards
- Handful fresh parsley, roughly chopped
- Salt and pepper to taste
- Red pepper flakes for garnish (optional)
- Bring a pot of salted water to a boil. Add pasta and cook until al dente. Drain the pasta but do not throw away the pasta water.
- Meanwhile, add bacon to a pan and cook for 3 minutes. Add garlic and cook until the bacon's fat has rendered. Remove the garlic and discard (by this point it has given off its flavour). Add hot, drained pasta to the bacon and toss to coat.
- Whisk together eggs and stir in parmesan cheese. Remove the pan from the heat. Add the egg mixture and quickly stir until the pasta is coated. This has to be done off the heat to ensure the eggs do not scramble. Add the pasta water, 1 tablespoon at a time, until the desired consistency is reached.
- Season with salt and pepper to taste. Distribute the pasta and garnish with parsley, extra cheese and red pepper flakes if desired.