Spaghetti alla Carbonara

Classic carbonara with a creamy sauce, bacon, and Parmigiana-reggiano

At this point, I think it's obvious that I love pasta. I still can't believe it took me so long to try carbonara because there is just something so ridiculously wonderful about carbonara. The creamy smooth sauce is just insane. Insane, I tell you. This is a very simple carbonara recipe but I think Nick, Matt, and Cami all like it more than others we've tried because there are no peas. Something about those three and hating peas in pasta dishes...I don't know. They are totally cool with them outside of pasta dishes, but the second you throw them in, they look at you like you've grown a second head. I really love the Parmigiana-reggiano cheese with this carbonara as well. It definitely amps up the fancy factor.

(Print)
What you need:

• 16 oz. spaghetti
• 1 lb. bacon, chopped
• 4 Tbsp. butter, softened
• 4 large egg yolks
• 2 Tbsp. EVOO
• 1/4 cup milk
• Cracked pepper
• Parmigiano-reggiano cheese

Directions:

1. Cook bacon in a skillet until crisp. Remove to a paper towel-lined plate with a slotted spoon.
2. Meanwhile, cook pasta according to box directions. Drain, reserving pasta water. Add butter to pasta and stir to melt.
3. While bacon and pasta cook, whisk together egg yolks, olive oil, milk, and pepper in a medium bowl.
4. Slowly stir yolks into hot pasta. Then stir in bacon.
5. Top with cheese (and parsley, if desired) and serve!

Recipe from The Bitter Side of Sweet

This easy Dump-and-Bake Chicken Alfredo Casserole is another under 30 minute pasta recipe that I adore. I Wash You Dry has this amazing Pesto Carbonara recipe that is probably my all-time favorite carbonara...ever!

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