#pastacarbonara

A traditional Italian pasta dish that has been changed by adding crispy bacon, creamy Parmesan sauce, and garlic that smells great.

Ingredients: 200g pasta spaghetti or fettuccine. 200g bacon, diced. 3 large eggs. 1 cup grated Parmesan cheese. 2 cloves garlic, minced. Salt and black pepper to taste. Fresh parsley, chopped for garnish.

Instructions: Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining. In a skillet, cook the diced bacon over medium heat until crispy. Remove bacon from skillet and set aside, leaving bacon fat in the skillet. In a bowl, whisk together eggs, grated Parmesan cheese, minced garlic, salt, and black pepper. Pour the egg mixture into the skillet with the bacon fat, stirring quickly to combine. Cook over low heat until the mixture thickens slightly, about 1-2 minutes. Add the cooked pasta to the skillet, tossing to coat the pasta evenly with the egg mixture. If the sauce seems too thick, add some of the reserved pasta water to loosen it. Stir in the cooked bacon, ensuring it's evenly distributed throughout the pasta. Remove from heat and garnish with chopped fresh parsley. Serve immediately, sprinkled with extra grated Parmesan cheese and freshly ground black pepper if desired.

Prep Time: 10 minutes

Cook Time: 15 minutes

A traditional Italian pasta dish consisting of spaghetti, bacon, eggs, and Parmesan cheese is called skillet pasta carbonara. It's incredibly delicious, savory, and creamy. This is a really quick and simple recipe that makes a great weeknight supper.

Ingredients: 8 oz 225g spaghetti. 4 slices of bacon, chopped. 2 cloves garlic, minced. 2 large eggs. 1/2 cup 120ml grated Parmesan cheese. Salt and black pepper to taste. Fresh parsley, for garnish.

Instructions: Cook the spaghetti in a large pot of boiling salted water according to package instructions until al dente. Drain and set aside. In a skillet, cook the chopped bacon over medium heat until it becomes crispy. Remove excess fat, leaving about 1-2 tablespoons in the skillet. Add minced garlic to the skillet with the bacon and cook for about 1 minute until fragrant. In a bowl, whisk together the eggs, grated Parmesan cheese, and a pinch of black pepper. Add the cooked spaghetti to the skillet with the bacon and garlic. Toss everything together to combine. Remove the skillet from heat and quickly pour the egg and cheese mixture over the pasta. Toss vigorously to coat the pasta evenly and create a creamy sauce. The heat from the pasta will cook the eggs, but be careful not to scramble them. Season with salt and additional black pepper to taste. Garnish with fresh parsley and serve immediately.

Prep Time: 10 minutes

Cook Time: 15 minutes

This recipe is a delicious take on the classic pasta carbonara. The sweet leeks and sour sun-dried tomatoes give the creamy egg and cheese sauce more depth of flavor.

Ingredients: 300g pasta of your choice. 2 large leeks, thinly sliced. 1/2 cup sun-dried tomatoes, chopped. 4 slices of bacon or pancetta, chopped. 3 large eggs. 1/2 cup grated Parmesan cheese. 2 cloves garlic, minced. Salt and pepper to taste. Fresh parsley, chopped for garnish.

Instructions: Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside. In a large skillet, cook the chopped bacon or pancetta over medium heat until crispy. Remove from the skillet and set aside, leaving the rendered fat in the pan. In the same skillet, add the sliced leeks and minced garlic. Cook until softened, about 5 minutes. Add the chopped sun-dried tomatoes to the skillet and cook for an additional 2 minutes. In a separate bowl, whisk together the eggs, grated Parmesan cheese, and a pinch of salt and pepper. Pour the egg mixture into the skillet with the leeks and sun-dried tomatoes. Stir quickly to combine, then add the cooked pasta. Toss everything together, adding reserved pasta water as needed to create a creamy sauce. Return the crispy bacon or pancetta to the skillet and toss to combine. Serve the pasta carbonara hot, garnished with fresh chopped parsley. Enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes