FBD

Spaghetti Carbonara

ItalianPorkIntermediate25 minBy Northstar

Ingredients

Servings
4
  • 1 lb spaghetti
  • 8 strips bacon, cut into 1/4-inch pieces
  • 2 eggs
  • 2 egg yolks
  • 1 cup Parmesan cheese, grated (divided)
  • 4 tbsp butter, softened
  • 0.5 cup heavy cream
  • 1 tsp red pepper flakes
  • 1 tsp salt
  • 0.5 tsp black pepper

Instructions

  1. 1

    Preheat oven to 200°F and warm a large serving bowl. Bring a large pot of salted water to a boil.

  2. 2

    Cream the softened butter. In a separate bowl, beat eggs and yolks together, then whisk in 1/2 cup Parmesan; set aside.

  3. 3

    Fry bacon in a skillet over medium heat until crisp. Pour off half the fat, then stir in red pepper flakes and heavy cream. Bring to a gentle simmer and keep warm.

  4. 4

    Cook spaghetti in boiling water until al dente; drain immediately and transfer to the warm serving bowl.

  5. 5

    Stir in the creamed butter and toss to coat well. Stir in the hot bacon and cream mixture, then quickly stir in the beaten egg and cheese mixture — the heat of the pasta cooks the eggs. Season with salt and pepper.

  6. 6

    Serve immediately with remaining grated Parmesan on the side.