Spaghetti Carbonara is basically Italy’s version of “breakfast for dinner” with bacon, eggs, and pasta instead of toast.
Indiana Kitchen thick-cut bacon
grated parmesan cheese
salt and pepper to taste
In a large pot, boil water. Cook pasta according to package instructions. Once cooked, save 1/2 cup of water and drain.
In a small bowl, whisk together eggs and parmesan.
In a large skillet, cook bacon until crispy. Do not dispose of grease.
Stir in garlic for about one minute, then reduce heat to low.
Quickly add and stir in pasta and egg mixture. Add salt and pepper to taste. Add in spaghetti water one tablespoon at a time until desired consistency is reached.
Garnish with fresh basil or oregano, if desired.