Spaghetti Carbonara I

Recipe View Bring a large pot of lightly salted water to a rolling boil. Add spaghetti and cook according to package directions, about 8-10 minutes, or until al dente. Reserve about 1 cup of pasta water before draining. (Time: 8-10 minutes)

Recipe View While the pasta is cooking, place chopped bacon in a large skillet over medium-high heat. Cook until crispy and golden brown, about 6-8 minutes. Remove bacon with a slotted spoon and set aside on a paper towel-lined plate, reserving about 2 tablespoons of bacon fat in the skillet. (Time: 6-8 minutes)

Recipe View In a small bowl, whisk together the beaten eggs and Parmesan cheese. Season with salt and freshly ground black pepper. (Time: 2 minutes)

Recipe View Once the spaghetti is cooked, drain it quickly and immediately add it to the skillet with the reserved bacon fat. Toss to coat. (Time: 1 minute)

Recipe View Remove the skillet from the heat. Pour the egg and cheese mixture over the hot spaghetti and toss quickly and continuously to create a creamy sauce. The heat from the pasta will gently cook the eggs. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency. (Time: 2-3 minutes)

Recipe View Add the crispy bacon to the spaghetti and toss to combine. Serve immediately, garnished with additional Parmesan cheese and freshly ground black pepper, if desired.