Express Spaghetti Carbonara

# Components:

→ Pasta

01 - 7 oz dried spaghetti

→ Sauce

02 - 2 large eggs

03 - 1/3 cup freshly grated Parmesan cheese

04 - 1/4 tsp freshly ground black pepper

→ Bacon

05 - 3.5 oz diced bacon or pancetta

→ To Serve

06 - Extra Parmesan cheese for garnish

07 - Freshly cracked black pepper

# Method:

01 - Bring a large pot of salted water to a boil and cook the spaghetti until al dente following package directions. Reserve 1/3 cup pasta water, then drain.

02 - In a bowl, whisk together the eggs, grated Parmesan, and black pepper until smooth and well combined.

03 - Heat a large skillet over medium heat and cook the diced bacon until golden and crispy, about 3 to 4 minutes. Remove from heat.

04 - Add the drained spaghetti to the skillet with the bacon off the heat. Immediately pour in the egg and cheese mixture. Toss quickly, adding reserved pasta water gradually until the sauce becomes creamy and coats the pasta evenly.

05 - Plate the pasta promptly, garnishing with extra Parmesan and freshly cracked black pepper.

# Expert Advice:

01 -

It tastes like restaurant-quality Italian food but comes together faster than ordering delivery.
The silky sauce is pure egg magic—no cream needed, which somehow makes it taste even better.
One pan, minimal cleanup, and you'll feel like you actually cooked something impressive.

02 -

The pan must be off the heat when you add the eggs, or you'll end up with scrambled egg bits instead of a silky sauce—learned this the hard way once.
That reserved pasta water is essential; it's starchy and helps the egg emulsify into something creamy rather than just coating the noodles.

03 -

If your sauce seems too thick, add another splash of pasta water; if it's too thin, the heat of the pasta will continue to set the eggs as you eat.
Room temperature eggs emulsify more reliably than cold ones, so pull them out of the fridge a few minutes before cooking if you remember.