Express Spaghetti Carbonara

# What you 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 diced bacon or pancetta

→ To Serve

06 - Extra Parmesan cheese for garnish

07 - Freshly cracked black pepper

# Directions:

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

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

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

04 - Add drained pasta to skillet with bacon off the heat. Quickly pour in egg-Parmesan mixture and toss vigorously, adding reserved pasta water gradually until the sauce becomes silky and coats the spaghetti evenly.

05 - Dish out pasta and garnish with additional Parmesan and freshly cracked black pepper.

# Expert Advice:

01 -

Ready in twenty minutes flat, no fancy equipment or obscure ingredients needed.
Tastes like you spent hours on it, but you spent most of that time just boiling water.
A one-skillet wonder that somehow feels more indulgent than dishes that take twice as long.

02 -

Temperature control is everything: the pan must be off heat when you add the eggs, or they'll scramble into little flecks instead of creating a sauce.
Pasta water is not wasted water—its starch is what makes the difference between a dry coating and a luxurious, creamy sauce that clings to each strand.

03 -

Cook your pasta one minute under what the package suggests; it'll finish cooking slightly when tossed with the hot bacon and pan residue.
Keep everything warm but the pan itself cool when adding eggs—the residual heat of the hot pasta and bacon is enough to cook the eggs into sauce without scrambling them.