Spaghetti Carbonara

Ingredients

• 140g Dry spaghetti pasta
• 100g Egg
• 100g Cooked bacon
• 23g Parmesan cheese, grated
• 5g Garlic, raw
• 5g Iodized table salt

Method

1. 1Bring a large pot of salted water to a boil (approximately 2 quarts). Salt the water generously so it tastes like seawater.
2. 2Add 140g (1 cup uncooked) spaghetti to the boiling water and cook according to package directions, typically 8-10 minutes, until al dente (tender but still slightly firm).
3. 3While the pasta cooks, prepare the sauce: In a medium bowl, whisk together 2 raw eggs (approximately 100g), 22.8g grated Parmesan cheese (about 3 tablespoons), freshly ground black pepper, and a pinch of salt until well combined.
4. 4Mince 2 garlic cloves (approximately 6g) and set aside.
5. 5In a large skillet or sauté pan, warm 100g of cooked bacon pieces over medium heat for 1-2 minutes to reheat gently. Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly.
6. 6Drain the spaghetti, reserving approximately 1 cup (240ml) of pasta water. Add the hot pasta directly to the pan with the bacon and garlic, tossing gently.
7. 7Remove the pan from the heat immediately. Pour the egg mixture over the hot pasta while continuously tossing for 2-3 minutes. The residual heat will cook the eggs into a creamy sauce. If the sauce is too thick, add pasta water 1-2 tablespoons at a time while tossing.
8. 8Season with additional salt and freshly ground black pepper to taste.
9. 9Transfer to a serving bowl or plate and top with extra Parmesan cheese if desired. Serve immediately while still hot.