Y’all are going to think I’ve been living under a rock but I’ve never made – or eaten – spaghetti carbonara! True story… Sister was telling me about this “bacon pasta” that our mutual friend made for her kids and how much they loved it. I was intrigued and looked it up only to find that “bacon pasta” is a real thing that I have been missing out on for the last forty-some-odd years. Shocking, especially since I have spent all of those years in the South, where bacon dishes reign supreme.
Since making this discovery, this dish has become a staple on our table. It adequately feeds my crew, they love it, it comes together quickly, and I bought everything I needed at Costco in bulk quantities so I have it on hand for nights when you forgot to thaw the chicken or didn’t make it to the store as planned.
16 ounces spaghetti
4 large eggs
1/2 cup freshly grated Parmesan
1/2 cup freshly grated pecorino Romano
8 slices bacon, diced
8 cloves garlic, minced
Salt and pepper, to taste
Chopped fresh parsley leaves, if desired
- In a large pot of boiling salted water, cook pasta according to package instructions; reserve 1 cup water and drain well.
- In a small bowl, whisk together eggs and cheese; set aside.
- Heat a large dutch oven over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes; reserve excess fat.
- Stir in garlic until fragrant, about 1 minute. Reduce heat to low.
- Working quickly, stir in pasta and egg mixture, and gently toss to combine; season with salt and pepper, to taste. Add reserved pasta water, about 1/4 of a cup (or less) at a time, until desired consistency is reached.
- Serve immediately, garnished with parsley, if desired.
Happy Sunday, y’all!
DIXIE DELIGHTS DELIVERED