••••PASTA CARBONARA (ROME ITALY)🇮🇹!!
🧀🍳🧀🍳🧀🍳🧀🍳🧀🍳🧀🍳🧀🍳🧀🍳🧀🍳
••••SO GOOD AND SO EASY!! AN AMAZING DISH!!!
••••HERE’S THE VIDEO!!
🍳🧀🍳🧀🍳🧀🍳🧀🍳🧀🍳🧀🍳🧀🍳🧀🍳🧀🍳🧀🍳🧀🍳🧀🍳🧀🍳🧀🍳🧀🍳🧀🍳🧀🍳🧀
Servings: 1 serving
Calories: 406kcal
Equipment
- 10-inch skillet
Ingredients
- 2 ounces dry spaghetti
- 1 piece thick bacon (or use 2 thin slices of bacon)
- 1 clove garlic , sliced
- 1 large egg
- 1 tablespoon grated Parmesan cheese
- 1/8 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1 tablespoon chopped parsley (optional for garnish)
Instructions
- Bring a medium-sized pot of water to a boil, add the spaghetti and cook for 8-10 minutes or until tender yet firm. Drain the pasta, reserving 1/2 cup of the pasta water to use in the sauce, if necessary.
- Meanwhile, cook the bacon in a medium-sized skillet over medium heat. Remove bacon and drain on a paper towel lined plate. Add the garlic to the pan and cook for 30 seconds. Add the pasta to the pan and toss for 30 seconds. Remove pan from heat.
- In a small bowl, whisk together the egg, Parmesan, salt, and pepper.
- Add egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble. Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency.(Note: if the heat from the pan and from the cooked pasta does not quite set the eggs, you can heat the pan again over a low heat and toss the pasta until cooked. You must constantly toss or stir the pasta so that the eggs don’t scramble.)
- Crumble the cooked bacon and add it to the pasta. Toss to distribute. Taste and add additional salt, if necessary. Transfer pasta to a bowl and top with additional Parmesan. Enjoy hot.
🧀🥓🧀🥓🧀🥓🧀🥓🧀🥓🧀🥓🧀🥓🧀🥓🧀🥓
••••HERE’S THE VIDEO!!
••••KATHY’S TOUR OF FOOD CONTINUES IN
••••ROME 🇮🇹 ITALY!! PLEASE JOIN ME!!
🧄🧄🧄🧄🧄🧄🧄🧄🧄🧄🧄🧄🧄🧄🧄🧄🧄🧄🧄🧄🧄🧄🧄🧄🧄🧄🧄🧄🧄🧄🧄🧄🧄🧄🧄🧄
••••HERE’S THE VIDEO!!
🍳🧀🥘🍳🧀🥘🍳🧀🥘🍳🧀🥘🍳🧀🥘🍳🧀🥘🍳🧀🥘🍳🧀🥘🍳🧀🥘🍳🧀🥘🍳🧀🥘🍳🧀🥘
