Bacon Me Crazy
Creamy Bacon Pasta Carbonara with Crisped Bacon and Silky Egg Sauce
30 minutes
Serves 4
DinnerItalian
Herb's take
Tonight, we're off to Rome, without the airfare, by way of the ultimate comfort food: carbonara. This Italian classic will teach you the fine art of tempering eggs for a creamy, glossy sauce (no scrambling allowed), all while loading your pasta with bacon, the universal language of flavor.
Ingredients
Yield
4
Instructions
- 01Bring a large pot of water to a boil. Add 1 tablespoon kosher salt, then the pasta. Cook until al dente, about 1 minute less than package directions; reserve 1 cup pasta water before draining.
- 02While the pasta cooks, add the bacon to a large skillet over medium heat. Cook, stirring occasionally, until golden and crisp, about 8-10 minutes. Transfer bacon to a paper towel-lined plate, reserving 2 tablespoons bacon fat in the pan.
- 03Add olive oil and garlic to the bacon fat over low heat. Sauté until fragrant, about 1 minute.
- 04In a medium bowl, vigorously whisk eggs, Parmesan, and black pepper until smooth.
- 05Return drained pasta to the skillet with garlic and toss to coat. Remove pan from the heat.
- 06Add crispy bacon to the pasta and toss again.
- 07Slowly pour the egg mixture over the hot pasta, tossing constantly, adding reserved pasta water a few tablespoons at a time until the sauce is creamy and clings to every strand.
- 08Taste and adjust seasoning with salt and more black pepper as needed.
- 09Divide among bowls. Serve immediately, maybe with extra Parmesan if you're feeling bold.
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