Easy Spaghetti Carbonara
I taught myself to make Spaghetti Carbonara because I love eating it in restaurants. I always felt like it would be tricky to cook because I worried I would mess up and scramble the eggs or something. But it's actually not that hard to make, so long as you concentrate on what you're doing at the very end.
As you can probably tell by now, I am most definitely not a chef. But I know what I like!
Ingredients
- 1/2 packet of smoked bacon
- 3-4 eggs
- Parmigiano Reggiano (70-100g)
- 4-6 cloves of garlic
- Black pepper
- Spaghetti (I always cook far too much)
So for the prep, you need to get a bowl and whisk the eggs together. Chop and mince the garlic and add to your bowl of whisked eggs. Then add your pepper and grated cheese, but leave some for when you're ready to serve up.
Next, chop up the bacon and start cooking in a large frying pan. While you're doing this, cook your spaghetti in a pan of boiling water.
So your spaghetti and bacon are both cooked, what next? This is the important part!
Drain your spaghetti but make sure you keep a cup of the starchy water you just cooked it in. Throw your spaghetti in with your bacon and stir through, continuing to cook on a low heat. Then, throw in your egg mixture and quickly and vigorously stir in with the spaghetti and bacon. Pour small amounts of starch water in if the mixture is getting too thick. If you do this step quickly, you should end up with a nice carbonara sauce rather than scrambled eggs!!
If you've managed this step correctly, then congratulations! You just cooked easy spaghetti carbonara! Time to serve up, but don't forget to season with black pepper and add your remaining cheese on top.
The other important thing to remember is that the recipe does not need cream in it, and you're better off avoiding it because it makes the sauce far too heavy. If you use eggs, cheese, and starch water from the pasta, that should produce far better results.
