Spaghetti Carbonara

Ingredients

• 4 large eggs lightly beaten
• 2 tablespoons parsley fresh chopped
• 4 servings kosher salt 
• 4 ounces parmesan cheese grated plus more for topping
• 4 servings pepper freshly ground
• 12 ounces pasta like spaghetti 
• 6 slices bacon thick-cut cut into 1/2-inch pieces

Equipment

• frying pan
• pot

Directions

1. Bring a large pot of salted water to a boil.
2. Add the pasta and cook as the label directs. Reserve 1/4 cup cooking water, then drain the pasta.
3. Meanwhile, cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes.
4. Add the spaghetti and reserved pasta cooking water to the skillet and toss to combine.
5. Add the eggs, parmesan, 1/2 teaspoon salt and 1 1/2 teaspoons pepper; toss to coat. Cook, tossing continuously to avoid scrambling the eggs, until the sauce is creamy, about 1 minute. Stir in the parsley.
6. Serve topped with more parmesan.
7. Photograph by Justin Walker