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 tsp freshly ground black pepper

→ Bacon

05 - 3.5 oz diced bacon or pancetta

→ To Serve

06 - Extra Parmesan for garnish

07 - Freshly cracked black pepper

# Directions:

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

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

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

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

05 - Plate immediately and garnish with extra Parmesan and freshly cracked black pepper.

# Expert Advice:

01 -

It actually tastes like you spent hours on it, but you'll be eating in twenty minutes flat.
There's no cream, no heavy sauce to weigh you down—just silky, luxurious richness from eggs and cheese that feels lighter than it has any right to be.
Once you understand the basic trick, you can make this in your sleep, which means stress-free dinner on even the chaotic nights.

02 -

Heat is your enemy once the eggs go in—that skillet must be off the heat or you'll end up with scrambled egg bits instead of a creamy sauce, which I learned the hard way on attempt number two.
The pasta water is not optional; that starch is what makes the sauce actually coat the pasta instead of pooling at the bottom, and it's the difference between creamy and oily.

03 -

Room temperature eggs combine more smoothly and heat through faster without scrambling, so let yours sit out while the pasta cooks.
The reserved pasta water is crucial, but add it slowly—you can always add more, but you can't take it out once it's in.