Spaghetti Carbonara – an Italian Classic
·Cook the spaghetti
Cook the spaghetti in salted water until al dente.
Fry the bacon
Heat some olive oil in a pan and add the chopped bacon. Fry until lightly crispy. Meanwhile, crack the eggs into a bowl and stir in the grated cheese, setting a little aside for garnishing.
Whisk the eggs
Lightly whisk the eggs together with the cheese and season with freshly ground pepper. There's no need for salt, or just a pinch, since both the bacon and the cheese are already salty.
Combine
If a lot of fat has rendered out of the bacon, you can pour off a little, but be sure to leave some in the pan to coat the pasta. Drain the cooked spaghetti, reserving about a cupful of the cooking water, then toss the pasta with the bacon.
Make the sauce
Take the pan off the heat, pour in the egg and cheese mixture and stir well. Then add a splash of the reserved pasta water, about half a cup, adding it gradually until you get a nice creamy sauce.
Serve
Serve immediately, sprinkled with a little grated parmesan and fresh parsley.
