Express Spaghetti Carbonara Dish - Buddy Bites Kitchen

# What You'll Need:

→ Pasta

01 - 7 oz dried spaghetti

→ Sauce

02 - 2 large eggs

03 - 1/3 cup freshly grated Parmesan cheese

04 - 1/4 teaspoon freshly ground black pepper

→ Bacon

05 - 3.5 oz bacon or pancetta, diced

→ To Serve

06 - Extra Parmesan for garnish

07 - Freshly cracked black pepper

# Steps to Follow:

01 - Bring a large pot of salted water to a boil. Cook spaghetti until al dente according to package directions. Reserve 1/3 cup pasta water, then drain.

02 - Whisk together eggs, Parmesan, and black pepper in a bowl until fully combined.

03 - Heat a large skillet over medium heat. Add diced bacon and cook until golden and crispy, approximately 3 to 4 minutes. Remove from heat.

04 - Add drained pasta to the skillet with bacon off the heat. Quickly pour in the egg-Parmesan mixture and toss vigorously, gradually adding reserved pasta water until the sauce is smooth and creamy.

05 - Plate immediately, garnished with additional Parmesan and freshly cracked black pepper.

# Additional Tips::

01 -

Ready in twenty minutes without feeling like a shortcut—this tastes like real carbonara.
The silky sauce comes entirely from eggs and cheese, no cream needed, which somehow makes it feel lighter and more luxurious at once.

02 -

The skillet must be off the heat when you add the eggs, or you'll end up with scrambled eggs instead of sauce—this isn't a suggestion, it's the whole technique.
Pasta water is essential because the starch emulsifies the eggs and creates that creamy texture you're after, so don't skip it or drain it too eagerly.

03 -

Keep your Parmesan on a microplane grater at all times; it makes a difference in how it melts and distributes through the sauce.
The temperature of your eggs matters slightly less than the timing of when they hit the pasta, so if you're nervous, you can even let them come to room temperature before using them.