Spaghetti Carbonara

12 oz. spaghetti
Kosher salt
3 large eggs
1 c. freshly grated parmesan
8 slices bacon/turkey bacon
2 cloves garlic, minced
Freshly ground black pepper
Extra-virgin olive oil (optional), for garnish
Sea salt or Kosher salt (optional), for garnish
Freshly chopped Italian parsley, for garnish

In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. Drain, reserving 1 cup pasta water.
In a medium bowl, whisk eggs and parmesan until combined.
Meanwhile, in a large skillet over medium heat, cook bacon until crispy, about 8 minutes. Reserve fat in skillet and transfer slices to a paper towel-lined plate to drain.
To the same skillet, add garlic and cook until fragrant, about 1 minutes. Add cooked spaghetti and toss until fully coated in bacon fat. If you’re using turkey bacon, you may need to add a tsp of oil. Remove from heat. Pour over egg and cheese mixture and stir vigorously until just until the mixture is creamy. You do not want your eggs to look scrambled! Add pasta water a couple tablespoons a time to loosen sauce, if necessary.
Season generously with salt and pepper and stir in cooked bacon.
Drizzle with your olive oil and garnish with salt, parmesan cheese, and parsley before serving.


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