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Nutrition Facts

Instructions

• STEP 1

  Fill a large pot halfway with water, season water with salt, cover and bring to a boil. Add pasta and stir for a few seconds. Cook, uncovered, until desired firmness, 8-10 minutes.

  • 1 tsp salt
  • 5 oz spaghetti pasta

• STEP 2

  While pasta is cooking, preheat a skillet over medium-high heat.

• STEP 3

  Chop the bacon into 1-inch pieces; add to the skillet and cook until crispy, 4-5 minutes. Once done, transfer to a plate lined with paper towels. Reserve 1 tbsp of bacon fat.

  • 4 slices bacon

• STEP 4

  Meanwhile, crack the eggs into a medium bowl; add 1 ½ tbsp cream and whisk to combine.

  • 2 eggs
  • ¾ fl oz heavy cream

• STEP 5

  Finely grate Parmesan and transfer to the bowl with egg mixture. Season with salt and pepper; whisk to combine.

  • 1 ½ oz Parmesan cheese
  • ½ tsp salt
  • ¼ tsp black pepper

• STEP 6

  When pasta is done, drain in a colander, reserving ½ cup of cooking liquid.

• STEP 7

  Trim off and discard the root ends of the garlic; peel and mince or press the garlic.

  • 2 cloves garlic

• STEP 8

  Add the reserved bacon fat to empty pasta pot. Return pot to heat, reduce heat to low. Add garlic, stirring until fragrant, about 1-2 minutes.

• STEP 9

  Return pasta and bacon to pot. Remove pot from heat, add the egg mixture to pasta, stirring frequently. Stir just until the egg mixture begins to thicken, 3-4 minutes.

• STEP 10

  If the sauce seems dry, add some of the reserved pasta water 1 tbsp at a time, until rich and creamy.

• STEP 11

  Wash and dry parsley. Shave leaves off the stems; discard the stems and mince the leaves. Reserve a small amount for garnish and add the rest to the pot with the pasta.

  • ½ small bunch Italian (flat-leaf) parsley

• STEP 12

  To serve, divide pasta between bowls and garnish with remaining parsley. Enjoy!