Spaghetti alla Carbonara
Traditional carbonara uses guanciale, an aged and unsmoked Italian bacon made from pork jowls.
Serves: 2Hands-on: 5 minutesTotal: 20 minutesDifficulty: Medium
- 2 large eggs, room temperature
- ⅓ cup grated Parmesan cheese
- 3 Tbsp. chopped Italian parsley, divided
- 4 strips thick cut bacon, diced
- 2 tsp. salt
- ⅓ lb. spaghetti
- 3 Tbsp. finely chopped shallots
- 2 garlic cloves, diced finely
- ¼ tsp. red chili flakes
- In a large bowl, whisk together the eggs and Parmesan cheese. Once combined, mix in 2 tablespoons parsley. Set bowl aside.
- Add bacon to a wok and turn burner to medium heat. Slowly sauté the bacon until it becomes crispy and the fat has rendered down—about 5 minutes.
- While the bacon is browning, fill a large pot with water and 2 teaspoons salt. Bring to a boil. Cook the pasta for 8–10 minutes or until al dente.
- Once the bacon is crispy, use a slotted spoon and transfer it to a plate covered with paper towels. Chop bacon and set aside. Reserve 1 tablespoon of bacon drippings in the wok and discard the rest.
- Sauté the shallots in the bacon drippings for 30 seconds or until translucent. Add garlic and cook for an additional 2 minutes. Add chili flakes and cook for 1 minute. Transfer the mixture to a bowl and cool.
- Once cooked, drain the hot pasta and quickly toss it in the egg/cheese mixture until the sauce has thickened. Add all but 2 tablespoons of the chopped bacon and the shallot mixture. Continue to mix until all items have been thoroughly incorporated.
- Remove the pasta to a platter and sprinkle with remaining bacon and parsley. Serve immediately.