When it comes to filling meals that only taste expensive, Pasta Carbonara is one of the very best. The rich, egg-based recipe has satisfied hungry Italians since at least the 1940s, and today, the dish remains a popular choice for anyone craving thick, creamy, carb-y goodness. Not to mention, since the recipe only calls for spaghetti noodles, eggs, bacon, cheese, and some herbs, Pasta Carbonara is very light on your wallet. Indulge in this recipe tonight and you’ll discover why it’s a decades-old favorite!
• 8 ounces dried spaghetti
• 2 large eggs
• ½ cup grated Parmesan cheese
• 4 slices of bacon, diced
• 4 teaspoons minced garlic
• Salt and pepper, to taste
• Chopped fresh parsley, to taste
1. First, boil a large pot of water and cook the pasta according to package instructions. Once done, reserve ½ cup of the starchy water and drain the rest well.
2. In a separate bowl, whisk together the two eggs and grated Parmesan. Set aside.
3. Now, it’s time to fry up the bacon. Heat a large skillet over medium-high heat and add the bacon. Cook until the meat is brown and crispy. Do not remove from pan once done.
4. Stir the minced garlic in with the cooked bacon. Keep cooking the garlic until it’s slightly browned and giving off a strong, mouthwatering aroma. Then, reduce heat to low.
5. With the bacon and garlic still in the pan, work quickly to add the cooked pasta and egg mixture. (Take too long, and your eggs will cook in place, instead of evenly coating the pasta!) Toss everything to combine.
6. Add reserved pasta water, one tablespoon at a time, until the pasta reaches your desired consistency. Add salt, pepper, and chopped parsley to taste.
7. Serve immediately with a bit of extra Parmesan on top, if desired.
Shake up your household menu – and put your fully equipped kitchen to use – with this easy-to-follow recipe, courtesy of Westmount at Three Fountains Apartments in San Antonio, Texas.