1/ Prepare the water: Fill a large pot with plenty of water and bring it to a boil.
2/ Cook the bacon: Cut the bacon into small pieces (or use pre-cut bacon). Heat a frying pan over medium heat, add the bacon, and cook until crispy. Transfer the bacon to a plate, leaving the fat in the pan.
3/ Grate the cheese: Grate the Parmesan cheese. Set aside 100g for the sauce and keep the remaining 50g for garnish.
4/ Make the sauce: In a bowl, combine 100g grated Parmesan, 3 egg yolks, 1 whole egg, and freshly ground black pepper. Mix well until smooth.
5/ Cook the spaghetti: Once the water boils, add a generous pinch of salt and the spaghetti. Cook for about 2 minutes less than the package instructions until al dente.
6/ Prepare the pan: Add a ladleful of the spaghetti’s boiling water to the frying pan with the bacon fat and keep it warm over low heat.
7/ Combine spaghetti and sauce: Transfer the cooked spaghetti directly from the pot to the frying pan using tongs (no need to drain). Toss the pasta in the pan over medium heat to coat it evenly in the bacon fat.
8/ Mix in the sauce: Remove the pan from the heat, then pour in the egg and cheese mixture. Toss quickly to coat the spaghetti evenly. If the sauce feels too thick, add a bit more of the spaghetti water, one ladle at a time, until smooth. Avoid adding too much water, as the sauce should remain creamy, not runny.
9/ Add the bacon: Mix in the cooked bacon, saving a few pieces for garnish.
10/ Serve: Plate the spaghetti, then top with the reserved bacon and a sprinkle of the remaining grated Parmesan. Serve immediately. Enjoy your creamy, flavorful carbonara, just like in Rome!
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Carbonara Roman style
