Prep 15 mins
Cook 15 mins
Timing is everything when making spaghetti carbonara. Have the egg/parmesan mix ready to go the moment that you drain the spaghetti, and mix the spaghetti into the parmesan/egg immediately after draining. The heat cooks the egg and makes it creamy, so your goal is for the spaghetti to lose as little heat as possible between draining and stirring into the egg/parmesan. You also want the spaghetti to still be a little drippy and wet. I added the bacon/peas at the same moment, although this is not as important as keeping the spaghetti hot. I found that the timing worked out well if I began frying the bacon at the same time that I began boiling the spaghetti. But timing is the only "tricky" thing. Overall this is a simple recipe that comes together quickly with just a few basic ingredients to create a tasty comfort food that everyone loves.
- 1. Chop bacon into bits, fry in frying pan. Add garlic when the bacon is almost done, fry for two minutes or until garlic is slightly translucent. Add frozen peas and fry just long enough to heat the peas through.
- 2. Boil spaghetti.
- 3. Beat 4 eggs in a large mixing bowl. Mix in parmesan and "a ridiculous amount" of black pepper.
- 4. Remove spaghetti from heat. Drain pasta lightly but allow the pasta to remain slightly wet. Don't use a sieve, drain by holding a lid against the pot and tipping over the sink, allowing most of the water to drain that way.
- 5. Add the pasta to the mix in bowl while the pasta is still hot, because the heat from the pasta will help cook the egg and melt the cheese so that it becomes a creamy sauce. It is good if the pasta is a little drippy. Add 1/3 cup of milk or cream if you prefer it. Add the bacon/peas/garlic. Add salt and pepper to taste (more pepper than you think you need). Stir together thoroughly, so that the egg becomes a creamy sauce as the heat of the spaghetti cooks it.