4 Servings 9 min Cook
1/2 Cup Parmesan Cheese
1 Extra large Egg
10 Strip cooked Bacon
6 Oz Spaghetti
2 Tbsp Olive Oil
1 Dash Pepper
Boil a large pot of well salted water, then cook the pasta according to the package directions.
For dried spaghetti I usually boil the noodles for 8 minutes rather than the 9 recommended on the package to ensure they are al dente.
Combine the Parmesan, egg, olive oil and black pepper in a large bowl and whisk together until the mixture is smooth and there are no clumps of egg whites.
Chop the Bacon into batons and add to a pan over medium high heat and fry until cooked through.
Drain the pasta (do not rinse), then immediately dump it into the egg mixture.
It's important that the pasta be very hot, otherwise the egg mixture won't thicken into a sauce.
Add the bacon and toss to coat evenly.
Plate your Spaghetti Carbonara and top with a slow cooked egg.