20-Minute Spaghetti Carbonara

Name: 20-Minute Spaghetti Carbonara
Prep time: 20 min
Total time: 20 min
Yield: 6 -8 servings
Ingredients: 1 lb spaghetti pasta; 4 large eggs; 1-1/2 cups grated Parmesan cheese; 5 cloves garlic (minced); 1 teaspoon olive oil; 8 slices bacon (cooked and diced); 3 tablespoons minced fresh parsley; Salt and pepper to taste; Additional Parmesan cheese for sprinkling (optional)

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January 27, 2015

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This traditional spaghetti carbonara is rich, creamy and loaded with lots of crispy bacon and nutty Parmesan.— It’s on the table in only 20 minutes!

Hi. I like noodles.

Noodles filled with ‘zee bacon, parmesan, and more bacon.

In other news…..→

YOU GUYS. I put on my super-big-girl pants and made a fancy-schmancy spaghetti carbonara! I know right?! I totally felt like a pro Italian chef whipping up a pretty carbonara like nobody’s business.

Then….well, I felt like the world’s biggest carb-holic stuffing noodles into my face precisely 19.25 minutes later..

Even more so because of the fact that I tested and photographed this pasta both times at only 10am in the morning….and somehow spaghetti carbonara ended up being my second breakfast those days….or was it an early lunch?

Oh, boy…reading that back again sounds pretty bad….but those of you who have had spaghetti carbonara must know exactly what I’m talking about right?!

Don’t answer that. It’ll just make us both look bad.

P.S. I’m in love with the word “carbonara” it sounds like CARB-O-MANIA.

And yeah, that’s kinda exactly what this pasta is.

Hi, fat pants. Good to see you again.

So I’m dearly hoping that nearly all of you peeps have had a spaghetti carbonara at SOME point in your life. (you’d be insane not to want to) If so, then you know exactly what you’re in for today. Hot spaghetti noodles in a traditional rich, creamy egg sauce, (more on that below) loads of nutty Parmesan cheese, and a truck-load of crispy bacon pieces.

Totally not diet-food but you know what? I totally don’t care. ♥

Let’s talk about the sauce for the spaghetti. Traditional spaghetti carbonaras are composed of a no-cook sauce made completely from raw eggs and Parmesan cheese. Now, before you get all worried about eating raw eggs, let me explain: You’re gonna want your pasta JUST cooked and very hot right before adding the egg sauce, so make sure you timing right with this part. Immediately after your pasta is cooked (don’t forget to reserve 1 cup of the pasta cooking water!), whisk up 4 eggs with 1-1/2 cups grated Parmesan cheese. Then pour the egg sauce over the hot pasta and stir to coat. During this time the eggs and cheese will cook right into the hot pasta making the pasta perfectly creamy and cheesy. Totally safe to eat, so no stress needed about the eggs!

One thing you absolutely must do is make sure that your eggs are beaten very well before tossing with the pasta. The last thing you want is little scrambled egg pieces ending up in your carbonara. (trust me, it’s gross—I speak from experience)

In the meantime, you’re gonna want to cook up some sizzly, crispy bacon, pan-fry a few cloves of garlic, and choppety-chop up some parsley to throw into that gorgeous pot of heaven. Lastly, to ensure that your pasta will be forever creamy, drizzle in 1 cup of reserved pasta cooking water.

Look at that…..oh, heavens. ♥

Okay, I lied. The LAST step is to grate up some more Parmesan cheese for personal sprinkling. You know iiiiiiit. 🙂

This carbonara pretty much fills up my definition of perfect. The sauce is rich and cheesy, the bacon just bein’ plain awesome, oh, oh and TWENTY MINUTES TO FACE-SHOVELING.

Or is it faceplanting? Face-diving? It’s all the same to me.

ENJOY.

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