Ingredients:
- 1 pound spaghetti
- 6 slices of bacon, diced
- 4 large egg yolks
- 1 cup freshly grated Parmesan cheese
- 1/2 cup heavy cream
- Salt and pepper, to taste
- Chopped parsley, for garnish (optional)
Instructions:
- Cook the spaghetti according to package instructions until it is al dente. Reserve 1/2 cup of the pasta water and drain the rest.
- While the spaghetti is cooking, fry the diced bacon in a large skillet over medium heat until crispy. Remove the bacon from the skillet and place it on a paper towel-lined plate to drain.
- In a mixing bowl, whisk together the egg yolks, Parmesan cheese, and heavy cream until smooth.
- Return the skillet to low heat and add the cooked spaghetti to the bacon grease. Toss the spaghetti until it is coated with the grease.
- Remove the skillet from the heat and pour the egg yolk mixture into the spaghetti. Quickly stir the spaghetti until the sauce is thick and creamy. If the sauce is too thick, add some of the reserved pasta water, a tablespoon at a time, until the desired consistency is reached.
- Season the spaghetti carbonara with salt and pepper, to taste.
- Divide the spaghetti carbonara among four serving bowls. Top each bowl with the crispy bacon and chopped parsley, if desired.
- Serve the spaghetti carbonara hot and enjoy!
Note: It is important to remove the skillet from the heat when adding the egg yolk mixture to prevent the eggs from scrambling. Also, be sure to work quickly when stirring the spaghetti with the egg yolk mixture to prevent the sauce from becoming too thick.
