Ingredients
- For the Carbonara
- 12 oz spaghetti (or fettuccine)
- 6 oz Villari Thick-Cut Bacon, diced
- 2 large eggs
- 2 large egg yolks
- 1 cup grated Parmesan cheese (plus extra for serving)
- 1 teaspoon freshly ground black pepper (or more to taste)
- 2 cloves garlic, minced
- 1/4 cup pasta cooking water (reserved)
- Optional Garnish
- Chopped parsley
- Red pepper flakes
Directions
- Bring a large pot of salted water to a boil and cook the spaghetti until al dente (following package instructions). Reserve about 1/4 cup of the pasta water before draining.
- In a large skillet, cook the diced thick-cut bacon over medium heat until crispy and golden brown, about 8–10 minutes.
- Remove the bacon with a slotted spoon and set aside. Leave about 2 tablespoons of the rendered bacon fat in the skillet.
- In a mixing bowl, whisk together the eggs, egg yolks, Parmesan cheese, and black pepper until smooth. Set aside.
- In the skillet with the bacon fat, reduce the heat to low and sauté the minced garlic for about 30 seconds, just until fragrant.
- Add the hot, drained pasta to the skillet and toss to coat in the garlic and bacon fat. Remove the skillet from the heat.
- Slowly pour the egg and cheese mixture over the pasta while tossing continuously to prevent the eggs from scrambling. Use the reserved pasta water, a tablespoon at a time, to loosen the sauce until it reaches a creamy consistency.
- Stir the cooked bacon into the pasta, making sure everything is evenly coated.
- Plate the carbonara and garnish with extra Parmesan cheese, chopped parsley, and a pinch of red pepper flakes if you like a bit of heat.
