Classic Spaghetti Carbonara (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
1/2 pound bacon, chopped |
1 tablespoon chopped garlic |
freshly ground black pepper |
1 pound fresh spaghetti, cooked al dente |
4 large eggs, beaten |
salt |
1 cup freshly grated parmigiano-reggiano |
1 tablespoon finely chopped fresh parsley leaves |
Directions:
1. In a large saute pan, over medium heat, cook the bacon until crispy, about 6 minutes. Remove the bacon and drain on paper towels. Pour off all of the oil except for 3 tablespoons. Add the garlic. Season with black pepper. Saute for 30 seconds. Add the crispy bacon and the pasta. Saute for 1 minute. Season the eggs with salt. Remove the pan from the heat and add the eggs, whisking quickly until the eggs thicken, but do not scramble. Add the cheese and re-season with salt and pepper. Mound into serving bowls and garnish with parsley.
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