Egg Spaghetti

This is my favorite meal also known as Spaghetti alla Carbonara: ,,easy to prepare

Ingredients

• 8 ounces (about 225g) spaghetti
• 4 slices of bacon or pancetta, diced
• 2 cloves garlic, minced
• 2 large eggs
• 1/2 cup grated Parmesan cheese, plus extra for serving
• Salt and black pepper to taste
• Chopped fresh parsley for garnish

Method

1. Cook the spaghetti according to the package instructions until al dente. Drain the spaghetti, reserving about 1/2 cup of the pasta cooking water. Set the spaghetti aside.
2. In a large skillet, cook the diced bacon or pancetta over medium heat until crispy and golden brown, about 5-7 minutes. Remove the cooked bacon from the skillet and set it aside on a plate lined with paper towels to drain excess grease.
3. In the same skillet with the bacon fat, add the minced garlic. Sauté for about 1 minute until fragrant.
4. In a small bowl, whisk together the eggs and grated Parmesan cheese until well combined.
5. Add the cooked spaghetti to the skillet with the garlic and bacon fat. Toss the spaghetti to coat it evenly with the garlic-infused fat.
6. Remove the skillet from the heat. Pour the egg and Parmesan mixture over the spaghetti, quickly tossing the spaghetti to coat it evenly with the sauce. The residual heat from the spaghetti will cook the eggs and create a creamy sauce.
7. If the spaghetti seems too dry, gradually add some of the reserved pasta cooking water to loosen it up to your desired consistency.
8. Season the Egg Spaghetti with salt and black pepper to taste. Be careful with the salt, as the bacon and Parmesan cheese are already salty.
9. Sprinkle the crispy bacon over the top of the spaghetti. Garnish with chopped fresh parsley if desired.