10 Minute Spaghetti Carbonara

This classic recipe for authentic Italian comfort food is tried and true. No butter, no cream, no garlic . . . just a few simple, quality ingredients that you probably have on hand. My dad swears you have to go the traditional Italian way and use guanciale, but I’m here to tell you that regular bacon works just fi ne. And a busy weeknight is no time to be on a wild goose chase looking for pork cheek! So, bacon it is. By the time the pasta is boiled, this whole dish is as good as done. It’s super easy, but timing and method are very important, so I need you to focus for 10 minutes. Capeesh?

10 Minute Spaghetti Carbonara

( Serves 4 )

1 pound thick spaghetti or bucatini

3 eggs

3/4 cup freshly grated Pecorino Romano cheese, plus more for serving

1/4 teaspoon salt

1 teaspoon black pepper

8 ounces thick-cut bacon, diced

1 Bring a large pot of salted water to a boil. Cook pasta according to package directions for al dente; reserve pasta water.

2 Meanwhile, in a mixing bowl, lightly beat the eggs with grated cheese, salt, and pepper. Set aside.

3 Fry bacon in a large frying pan over high heat for 5 minutes or until crispy. Remove from heat.

4 When done, remove pasta from boiling water with a slotted spoon and add to the pan with the bacon. Mix well to coat and immediately add the egg and cheese mixture; toss the pasta completely with the sauce. (You can add more pasta water to get the consistency you like.)

5 Top with additional grated cheese and serve immediately.