Smoked Bacon Creamy Carbonara Perfection
Experience the rich flavors of Italy with Chef Warren Pique's exquisite creamy carbonara, featuring smoky bacon. This classic dish combines al dente pasta with a luxurious, indulgent sauce made from fresh eggs and Parmigiano-Reggiano, creating a sublime texture that clings to every bite. Each mouthful is a savory homage to authentic Italian cuisine, perfect for elevating any dinner experience.
ingredients
- 12 oz spaghetti
- 6 oz smoked bacon, diced
- 2 large eggs
- 1 cup Parmigiano-Reggiano, grated
- 2 cloves garlic, minced
- 1 tsp freshly cracked black pepper
- Salt, to taste
- Fresh parsley, chopped, for garnish
steps
- 1.
Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, about 8-10 minutes. Reserve 1 cup of pasta water and drain the rest.
- 2.
In a large skillet over medium heat, add diced smoked bacon and cook until crispy, about 5-7 minutes. Remove from heat and stir in minced garlic, letting it become fragrant.
- 3.
In a mixing bowl, whisk together eggs, grated Parmigiano-Reggiano, black pepper, and a pinch of salt until smooth.
- 4.
Add the drained spaghetti to the skillet with the bacon. Toss well to combine and allow the pasta to warm.
- 5.
Gradually pour the egg mixture over the pasta, stirring quickly to create a creamy sauce. Add reserved pasta water, a tablespoon at a time, to reach desired creaminess.
- 6.
Serve immediately, garnished with fresh parsley and additional Parmigiano-Reggiano if desired.