Date Night:: Bacon Spaghetti Alla Carbonara
This is simply one of my favorite dishes – not to mention, one of my favorite websites. Bacon Spaghetti Carbonara starts with crispy chunks of bacon – straight from the farm. If you are looking for the same effect, visit your local butcher and get the un-sliced smoked bacon. Dice and fry it up. Rest of the instructions below.
Serves 4 – 6
1 pound dry spaghetti
2 tablespoons extra-virgin olive oil
4 ounces pancetta or slab bacon, cubed or sliced into small strips
4 garlic cloves, finely chopped
2 large eggs
1 cup freshly grated Parmigiano-Reggiano, plus more for serving
Freshly ground black pepper
1 handful fresh flat-leaf parsley, chopped (optional)
Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.
Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until al dente. Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish.