Here is my trusty dusty pasta carbonara recipe just for you. I made it just last weekend and it slaps. Truly. So tuck in, be gentle with yourself and remember, peace, love and bacon bits.
Ingredients
- 1 pound spaghetti
- 1 pound bacon ends/pieces/bits
- 3 large eggs
- 2 egg yolks
- 1 ½ cups finely grated Parmesan (plus more for serving)
- Black pepper
- ½ cup reserved pasta water
- ½ cup basil, sliced into thin ribbons (some people say this is sacrilege, but I live on a farm….so ya know….)
Directions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente, reserving ½ cup of the pasta water before draining.
- While the pasta cooks, crisp the bacon in a large skillet over medium heat. Leave a tablespoon or two of the rendered fat in the pan.
- In a large bowl, whisk together the eggs, egg yolks, Parmesan, and black pepper until smooth.
- Add the hot pasta directly to the skillet with the bacon and toss to coat in the rendered fat 🙂
- Remove the pan from the heat. Working quickly, pour the egg and cheese mixture over the pasta, tossing constantly until the eggs become silky and coat every strand. Add reserved pasta water a splash at a time until the sauce is glossy and creamy.
- Fold in half of the basil ribbons.
- Divide among bowls and finish with the remaining basil, more Parmesan, and more black pepper.
Settle in and eat immediately.
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