Pasta Carbonara

Ingredients

• 8 – 10 slices bacon, cut into 1/2-inch pieces
• 8 1/2 cups water, divided
• 4 cloves garlic, minced
• 1 lb linguine or spaghetti
• 1 1/4 cups finely grated parmesan cheese, plus more for serving
• 3 large eggs
• 1 large egg yolk
• 1 tsp each salt and pepper
• Chopped fresh parsley, for garnish

Directions

1. Put the bacon and 1/2 cup of the water in a large non-stick skillet, then warm it over medium-high heat until it starts to simmer. Let it bubble until the water cooks off, about 6 – 7 minutes, then turn the heat down to medium-low and keep cooking until the bacon is browned and crisp, about 6 – 8 minutes more.
2. Set a fine mesh strainer over a bowl and pour the bacon through it, leaving about 1 tsp of the rendered fat behind in the pan. Put the pan back on the heat, add the garlic, and cook for about 30 seconds, just until it smells wonderful and turns lightly golden.
3. Transfer the garlic to a medium mixing bowl, then spoon 1 Tbsp rendered bacon fat from the bowl under the strainer into the same mixing bowl. Add the eggs, egg yolk, parmesan and pepper, and whisk until the mixture is smooth and combined.
4. Meanwhile, heat 8 cups of water in a large dutch oven until it boils, and do not use more than 8 cups, since the pasta water needs to be extra starchy for the sauce. Stir in the spaghetti and salt, then cook the pasta until al dente.
5. While the pasta cooks, place a colander inside a large bowl. Pour the al dente pasta into the colander so the cooking water collects in the bowl. Scoop out 1 cup hot pasta water, then pour off the rest. Move the pasta into the now empty large bowl.
6. Whisk 1/2 cup pasta water into the egg mixture slowly, then drizzle that mixture over the pasta while tossing so every strand gets coated. Add the bacon and toss again. Taste and add salt if you’d like.
7. Let the pasta sit for 2 – 4 minutes, tossing often, until the sauce tightens up a little and clings to the pasta. If it needs loosening, add the remaining 1/2 cup hot pasta water as needed. Serve right away with additional parmesan and parsley.