Creamy Carbonara | Bakereeve

This creamy carbonara recipe done the traditional way (raw eggs & cheese) but with a twist! No cream involved, yet the result is a creamy carbonara. Everything comes together in 20 minutes, and it is so good that (judging from personal experience where I had been eating pasta the whole week and not planned on finishing this, but made it and devoured it) you WILL finish the entire plate.

My secret ingredient here is *garlic*! This is highly optional, and not in the traditional carbonara recipe, but I stan for grated garlic in anything, and grated garlic just gives a slight oomph to the carbonara.

Also, you might be wondering, can I eat raw eggs??? YES you can! But if you are afraid of eating fully raw eggs, you may toss the entire pasta mixture over the stove on low heat to gently cook the pasta sauce.

Recipe

Servings: 1 pax

Time: 30 mins

Ingredients

Spaghetti pasta (recommended to go with spaghetti)
Sliced Bacon
1 whole egg + 1 egg yolk (Add 1 additional yolk per pax)
1 cup of grated Parmesan cheese (Or Pecorino romano cheese)
1 garlic clove (optional)
Freshly ground black pepper

Steps:

In a pan, drizzle some olive oil and add sliced bacon and turn up the heat to medium-high. Cook the bacon till it’s crispy.
In a separate bowl, add your eggs, grated Parmesan cheese, black pepper and grated garlic. Thoroughly whisk and set aside.
In a pot of salted boiling water, cook your pasta according to the instructions of the packaging.
- Tip: Cook the pasta until al dente and cooked through, as the pasta would not continue to cook on the pan later.
- Tip: If you are new to cooking, do steps 1-2 before cooking the pasta, so that everything is prepared beforehand.

Once pasta is cooked, add it immediately to the bowl of egg-cheese mixture, and keep tossing the pasta in the sauce until a creamy glossy sauce is formed. The heat from the pasta will also cook the eggs at the same time.
Add in scoops of starchy pasta water if needed, to thin out the sauce.
Toss in your cooked bacon into the pasta.
Garnish with more grated cheese and voila!