Express Spaghetti Carbonara

# 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 tsp freshly ground black pepper

→ Bacon

05 - 3.5 oz diced bacon or pancetta

→ To Serve

06 - Extra Parmesan cheese for garnish

07 - Freshly cracked black pepper

# How to Make It:

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

02 - Whisk together eggs, Parmesan cheese, 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, about 3 to 4 minutes. Remove from heat.

04 - Off the heat, add the drained spaghetti to the skillet with the bacon. Quickly pour in the egg and Parmesan mixture. Toss vigorously, adding reserved pasta water gradually until a smooth, creamy sauce coats the spaghetti evenly.

05 - Plate immediately and garnish with extra Parmesan cheese and freshly cracked black pepper.

# Expert Tips:

01 -

Ready in 20 minutes—faster than most takeout and infinitely more rewarding.
The creamy sauce comes from just eggs and pasta water, no cream needed, which somehow makes it taste even richer.
Once you nail the timing, you'll find yourself making it again and again without thinking.

02 -

The heat of the pasta and skillet must be enough to cook the eggs but not so hot that they scramble; this is why you remove the pan from direct heat before adding the egg mixture.
Speed is your friend here—the longer you let the pasta sit before serving, the more likely the eggs are to break and separate rather than emulsify into a smooth sauce.

03 -

Room-temperature eggs emulsify more smoothly than cold ones straight from the fridge, so let them sit out while the pasta cooks.
The reserved pasta water is non-negotiable; without its starch, you won't achieve that silky, clinging sauce that makes this dish so special.