Pasta Carbonara l The Recipe Rebel

PRINTABLE RECIPE & NUTRITION INFO: www.thereciperebel.com/pasta-...
Ingredients
▢4 slices thick cut bacon (125 grams or an equal amount pancetta) chopped
▢2 whole garlic cloves (peeled and lightly smashed)
▢4 large eggs
▢¼ cup grated Parmesan or Pecorino cheese
▢1 tablespoon reserved bacon fat
▢fresh cracked black pepper
▢350 grams spaghetti
▢reserved pasta water
▢salt as needed
Instructions
In a medium skillet over medium-high heat, cook bacon or pancetta with whole garlic cloves until bacon is browned and crisp (if the garlic begins to get dark, just remove it).
Remove bacon with a slotted spoon (pick out garlic cloves) and drain on a paper towel. Reserve 1 tablespoon bacon fat.
In a large bowl, whisk together eggs, cheese, reserved bacon fat and some freshly cracked pepper (start small, and add more later as needed).
Bring a large pot of salted water to a boil over high heat. Add spaghetti and cook according to package directions until al dente. Reserve 1 cup pasta water and drain.
Add cooked spaghetti to the bowl with the eggs, along with ¼ cup pasta water and bacon. Use tongs to toss and turn the pasta in the eggs, adding more pasta water as needed, until the sauce cooks the pasta. It's important that you toss and stir a lot when adding the pasta so that the sauce does not become clumpy
Taste and adjust salt and pepper as needed before serving.

[@HomeCookingJourney]

Looks good 💗

[@minutebyminutechannel9875]

Looks delightful

[@jefff4188]

Yes! No cream in carbonara! Well done.

[@candicenuts]

But garlic and parsley? American moment

[@Mr_and_Mrs_Seiler]

Is this technically eating raw eggs since they dont get cooked? Or is it ok?

[@TheRecipeRebel]

They do cook somewhat with the hot pasta and boiling water (enough so that you can get scrambled eggs if you don’t stir enough), but you should still use pasteurized eggs.

[@LesMorrisracing]

Looks good ASH