Bring the Italian dining experience to your home. My version of Spaghetti Carbonara using fresh eggs, parmigiano-reggiano, bacon, and toasted black peppercorns. The key to this recipe is to make sure the sauce is silky and creamy texture and not overcooking or scrambling those eggs. The silky and creamy carbonara sauce is prepared when the beaten eggs are tossed with the hot pasta and some rendered fat from the bacon. There is no need to add any heavy cream. Enjoy!
Ingredients:
– approx 350g of spaghetti
– approx 1 cup of freshly grated REAL parmigiano-reggiano (not the Kraft or jar version)
– 8 to 10 slices of bacon
– 3 fresh eggs
– 1 tablespoon of whole black peppercorns
– 1 clove of garlic
– Salt
– Olive oil for garnish (optional)
– Parsley for garnish (optional)