Creamy Bacon Carbonara Spaghetti

Instructions

Step 1: Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente. Reserve 1/4 cup of pasta water before draining.

Step 2: While the pasta cooks, heat a large skillet over medium heat and cook the chopped bacon until crispy.

Step 3: Remove the bacon with a slotted spoon and place it on a paper towel-lined plate.

Step 4: Drain excess grease from the skillet, leaving about 1 tablespoon behind.

Step 5: Add the butter and minced garlic to the skillet and sauté for about 1 minute until fragrant.

Step 6: In a medium bowl, whisk together the eggs, grated Parmesan cheese, heavy cream, salt, black pepper, and red pepper flakes.

Step 7: Add the cooked spaghetti to the skillet and toss gently to coat.

Step 8: Remove the skillet from the heat and slowly pour in the egg and cheese mixture while tossing continuously to create a creamy sauce.

Step 9: Stir in the reserved pasta water a little at a time until the sauce reaches a silky consistency.

Step 10: Add most of the crispy bacon back into the pasta and toss gently.

Step 11: Serve immediately topped with extra Parmesan cheese, remaining bacon, cracked black pepper, and fresh parsley.

Storage and Reheating Tips

Store leftover Creamy Bacon Carbonara Spaghetti in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of milk or cream to help loosen the sauce. Avoid overheating, as the egg-based sauce may become grainy. This pasta is best enjoyed fresh for the creamiest texture.