Carbonara

🔥 Prep

• Measure out 200 g spaghetti.
• Crack 2 eggs into a bowl and whisk lightly.
• Cut the 100 g bacon into small strips.
• Grate 0.5 cup Parmesan cheese.
• Measure 1 tsp freshly ground black pepper.

🔥 Cook

• 1. Bring a large pot of salted water to a boil over high heat, then cook the 200 g spaghetti for 8‑10 minutes until al dente.
• 2. While the pasta cooks, cut the 100 g bacon into strips and cook it in a skillet over medium heat for 4‑5 minutes until crisp; remove excess fat if desired.
• 3. In a bowl, whisk together the 2 eggs, 0.5 cup grated Parmesan, and 1 tsp black pepper until smooth.
• 4. Reserve ½ cup of the pasta cooking water, then drain the spaghetti and add it to the skillet with the bacon; toss over low heat for 1 minute to coat.
• 5. Remove the skillet from heat, pour the egg‑cheese mixture over the hot pasta, and toss vigorously, adding reserved pasta water a tablespoon at a time until the sauce becomes creamy and coats the strands; work quickly to avoid scrambling the eggs.
• 6. Taste and adjust seasoning with additional black pepper if needed.

🔥 Serve

• Serve the carbonara immediately, topped with an extra sprinkle of grated Parmesan and freshly cracked black pepper.
• Pair with a simple arugula salad dressed with lemon vinaigrette.
• Optional: serve with crusty garlic bread or focaccia on the side.