Pasta Recipes | Easy Spaghetti Carbonara

Prep: 5 minutes | Cook: 10 minutes | Serves: 4


1 pound spaghetti

1/2 pound bacon

2 cloves garlic, peeled and smashed

2 large eggs

1/4 teaspoon black pepper

1/2 teaspoon kosher salt, plus more for the pasta water

1/2 cup freshly grated Parmesan cheese


Bring a large pot of salted water to a boil (don't skimp - use 3 heaping tablespoons to salt your water). Once it's boiling, throw the spaghetti in. Most dried spaghetti takes 9 to 10 minutes to cook, and you can make the sauce in that time.

Cut the bacon crosswise into pieces about 1/2 inch wide. Put them in a large skillet and cook for 2 minutes over medium-high heat, until the fat begins to render. Add the whole cloves of garlic and cook another 5 minutes, until the edges of the bacon begin to get crisp. Do not overcook; if they get too crisp, they won't meld with the pasta.

Meanwhile, break the eggs into the bowl you will serve the pasta in, add the pepper and beat them with a fork until they're creamy, about 30 seconds.

Remove the garlic from the bacon pan. If it looks like too much fat to you, discard some, but you're going to toss the bacon with most of its fat into the pasta.

When it's cooked, drain the pasta and immediately throw it into the beaten eggs. Use a pair of tongs to toss and mix the pasta thoroughly. The heat of the spaghetti will cook the eggs and turn them into a sauce. Add the bacon with its fat, the cheese and 1/2 teaspoon salt. Toss again, and then serve.


Liza Hawkins | (a)Musing Foodie | July 2012