Quick & Easy Bacon Carbonara – A Weeknight Favorite

• 8 strips of bacon, chopped (about 5 oz)
• 1 lb dry spaghetti
• 3 eggs
• 4 egg yolks
• 2/3 cup freshly grated Parmigiano-Reggiano (can substitute part with Pecorino Romano)
• Freshly ground black pepper, to taste
• Kosher salt, as needed (bacon is salty, so adjust carefully)

Instructions

1. 1

   Prepare the egg mixture: In a large heatproof bowl, whisk together the eggs, egg yolks, grated cheese, and a generous amount of freshly ground black pepper until smooth and set aside.

2. 2

   Cook the bacon: Place the bacon strips in a cold skillet and cook over medium heat, turning occasionally, until crisp and golden brown, about 8–10 minutes. Transfer the cooked bacon to a paper towel-lined plate to drain excess grease. Once cooled, chop into ¾-inch (2cm) pieces. Discard most of the rendered fat, leaving about 1–2 tablespoons (15–30ml) in the pan to coat the pasta later.

3. 3

   Cook the pasta: Bring a large pot of generously salted water to a boil. Add the spaghetti and cook until al dente according to package instructions. Using tongs, transfer the cooked pasta directly from the pot to the pan with bacon fat, leaving the pasta water behind in the pot. Scoop out 1 cup (240ml) of reserved pasta water and set aside for later use.

4. 4

   Combine the pasta and bacon fat: Toss the hot pasta in the pan with the bacon fat, ensuring it gets coated. Fold in the crispy chopped bacon prepared in step 2.

5. 5

   Make the sauce: Quickly transfer the pasta and bacon to the bowl with the egg mixture, stirring immediately to prevent the eggs from scrambling. Place the bowl over the pot of hot pasta water (double-boiler style) and stir continuously for about 1 minute, adding reserved pasta water gradually until a silky, thick sauce forms. Adjust with more pasta water as needed for the perfect consistency.

6. 6

   Serve: Divide the pasta among plates, garnish with extra cheese, black pepper, and fresh herbs if desired. Serve immediately and enjoy!