Ingredients
- 8 oz spaghetti or linguine
- 4 slices bacon, diced
- 1 shallot, finely chopped
- 2 large eggs
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/4 cup heavy cream
- 2 tablespoons chopped fresh parsley
- Salt and black pepper, to taste
Instructions
-
Cook the pasta according to package instructions in salted boiling water until al dente. Reserve 1/2 cup of the pasta cooking water before draining the pasta.
-
In a large skillet, cook the diced bacon over medium heat until crispy. Remove the bacon from the skillet, leaving the rendered bacon fat behind.
-
In the same skillet with the bacon fat, sauté the chopped shallot for 2-3 minutes until translucent and fragrant.
-
In a small bowl, whisk together the eggs, grated Parmesan cheese, heavy cream, and chopped parsley. Season with salt and black pepper to taste.
-
Drain the cooked pasta and immediately add it to the skillet with the shallot. Toss to combine and remove the skillet from the heat.
-
Pour the egg mixture over the hot pasta and toss continuously for 2-3 minutes, allowing the residual heat to cook and thicken the sauce. If the sauce becomes too thick, add a splash of the reserved pasta cooking water.
-
Once the sauce has thickened and coated the pasta, stir in the crispy bacon.
-
Serve the pasta carbonara immediately, garnished with additional grated Parmesan cheese if desired.
Enjoy this classic and creamy pasta carbonara, a comforting and flavorful Italian dish that’s sure to satisfy your cravings.
