Pasta alla carbonara, with recipe

Pasta alla Carbonara, The Chew

We were watching Cutthroat Kitchen on Food Network 2 weekends ago and the dish was Pasta Carbonara. We got into a discussion about it and since I had all of the ingredients  I made it the following week. I always wanted to make it but the egg part weirds me out. It turned out ok and we all lived to tell so it must have been cooked through enough. 

ingredients

SPAGHETTI CARBONARA

• 1 pound Spaghetti
• Extra-Virgin Olive Oil
• 1/2 pound Thick Sliced Bacon; diced
• 2 Garlic Cloves; thinly sliced
• 4 Eggs; room temperature
• 1 cup Freshly Grated Parmesan Cheese; plus more to garnish
• Salt
• Freshly Cracked Black Pepper

step-by-step directions

• Bring a large pot of Salted Water to a boil.
• Heat a large skillet over medium-low with a few tablespoons of Olive Oil. Add the Bacon and cook, stirring occasionally, until Bacon is crisp.
• Add the Spaghetti to the boiling water and cook 1 minute short of the package instructions. Drain, reserving a cup of pasta water.
• In a medium bowl, whisk together the Eggs and Cheese with a generous amount of Freshly Cracked Black Pepper. Loosen with a small amount of pasta water.
• When the Pasta has 1 minute left to cook add the Garlic to the rendered Bacon and cook until fragrant. Add the pasta to the skillet and toss to coat.
• Remove from heat and stir in the egg mixture until creamy. Add a small amount of reserved pasta water if pan is too dry.
• Garnish with more Parmesan to serve.