Spaghetti Carbonara loaded with Crispy Bacon

 Spaghetti Carbonara is the quickest and tastiest meal available. It is delicious and made using basic ingredients.

One of those staple dishes that you can always rely on having all the ingredients is spaghetti carbonara or pasta carbonara. The components are all so basic, yet when combined, they work wonders.

Now if you feel like you want to use any kind of pasta, that's fine, although we prefer spaghetti, capellini or linguini.

And there is one more thing. If you want to use Kraft parmesan cheese in carbonara, well please do not use it. Because Kraft parmesan cheese does not melt as well as freshly grated (real) parmesan cheese. 

Ingredients

1 pound spaghetti (160z.)

1 tablespoon salt

1 pound bacon (cut into pieces)

1 egg yolk

3 eggs

1 teaspoon garlic (minced)

1 1/2 cups parmesan cheese (freshly grated)

1/2 teaspoon ground black pepper

1 tablespoon Flat Leaf Italian Parsley (chopped)

Steps

1. Bring 8 cups of water to a boil in a low, wide saucepan with a cover. Add 1 tablespoon of salt to the water once it has boiled. Make sure to cook the spaghetti to al dente. Keep the pasta water in the saucepan when you drain the cooked spaghetti since you will need 1 cup of it in another step of the process.

2. Cook the bacon for about 10 minutes over medium-high heat in a large sauce pan until it is crisp and browned. To remove excess fat, remove the bacon from the pan and lay it on a dish covered with paper towels. Crumble the bacon after it has reached room temperature.

3. With cautious, transfer the remaining of the bacon fat from the pan to a heatproof container.

4. Whisk the egg yolk, eggs, and freshly grated parmesan cheese in a mixing basin.

5. Add the garlic to the oiled skillet in the pan you used to fry the bacon, and sauté until fragrant. Add the cooked (and drained) al dente pasta. Stir the pasta and garlic together in the bacon fat. If preferred, add 1 tablespoon extra of the bacon grease.

6. Add the egg cheese mixture and 1 cup of the pasta water that has been set aside. (to keep it saucy) Toss it all together, and the heat of the spaghetti and the skillet will start to cook the raw eggs. Place the cooked crumbled bacon, more parmesan cheese, and freshly ground pepper on top.

7. Garnish with chopped flat leaf Italian Parsley, some bacon. And sprinkle little parmesan on top.  Serve warm. Enjoy!