Garlicky Spaghetti Parmesan Carbonara

serves

cooking time

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Prehead Oven
Ingredients
  1. 12 slices of bacon
  2. 6 eggs
  3. 6 gloves of garlic
  4. 2 1/4 fl oz heavy whipping cream
  5. 1 1/2 small bunches Italian Parsley
  6. 5 1/2 oz Parmesan Cheese
  7. Black pepper
  8. salt
What to do?
Fill a large pot halfway with water, season water with salt, cover and bring to a boil. Add pasta and stir for a few seconds. Cook, uncovered, until desired firmness, 8-10 minutes.
1 tbsp salt
15 oz spaghetti pasta

While pasta is cooking, preheat a medium skillet over medium-high heat.

Chop the bacon into 1-inch pieces; add to the skillet and cook until crispy, 4-5 minutes. Once done, transfer to a plate lined with paper towels. Reserve 3 tbsp of bacon fat.
12 slices bacon

Meanwhile, crack the eggs into a large bowl; add 4 ½ tbsp cream and whisk to combine.
6 eggs
2 ¼ fl oz heavy cream

Finely grate Parmesan and transfer to the bowl with egg mixture. Season with salt and pepper; whisk to combine.
4 ½ oz Parmesan cheese
1 ½ tsp salt
¾ tsp black pepper

When pasta is done, drain in a colander, reserving ½ cup of cooking liquid.


Trim off and discard the root ends of the garlic; peel and mince or press the garlic.
6 cloves garlic

Add the reserved bacon fat to empty pasta pot. Return pot to heat, reduce heat to low. Add garlic, stirring until fragrant, about 1-2 minutes.

Return pasta and bacon to pot. Remove pot from heat, add the egg mixture to pasta, stirring frequently. Stir just until the egg mixture begins to thicken, 3-4 minutes.

If the sauce seems dry, add some of the reserved pasta water 1 tbsp at a time, until rich and creamy.

Wash and dry parsley. Shave leaves off the stems; discard the stems and mince the leaves. Reserve a small amount for garnish and add the rest to the pot with the pasta.
1 ½ small bunches Italian (flat-leaf) parsley


To serve, divide pasta between bowls and garnish with remaining parsley. Enjoy!