1/4 cup heavy whipping cream
1 1/2 cups Parmigiano-Reggiano cheese, plus more for garnish
4 large eggs
3 tablespoons coarsely chopped fresh flat-leaf parsley
Sea salt and freshly ground black pepper
8 ounces smoked bacon, sliced crosswise into 1/4-inch-thick pieces
2 large garlic cloves, minced
3/4 pounds spaghetti
In a small bowl, whisk together cream, cheese, eggs, and parsley. Season mixture generously with salt and pepper; set aside.
To cook pasta: Cook pasta according to directions. Reserve 1 cup pasta water and drain pasta in a colander.
To prepare the carbonara: To a large skillet set over medium heat, add bacon and cook until the fat has been rendered and bacon is golden brown and crispy, 8 to 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the cooked pasta to the pan and toss to coat with the bacon and garlic.
Turn off the heat and evenly pour the egg mixture over pasta. Working quickly, use tongs to toss and evenly coat the noodles with sauce. The residual heat from the pan will cook the eggs, and working quickly will prevent the eggs from scrambling. If the pasta looks dry, add just enough of the reserved pasta water until you have achieved saucy, well-coated pasta. Taste and adjust seasoning with salt and generously season with black pepper.
To serve: Transfer pasta to a warmed serving bowl or 4 warmed pasta bowls and top with extra Parmesan; serve immediately.
Copyright 2017 WBRC. All rights reserved.