Ultimate Creamy Bacon Spaghetti Carbonara

Begin by bringing a large pot of salted water to a boil. Add the spaghetti and cook until tender yet firm (\al dente\ This should generally take 8-10 minutes.

While the spaghetti is cooking, add the bacon to a large frying pan over medium heat. Cook until crispy, stirring occasionally to ensure the bacon doesn't stick to the pan.

Remove the bacon from the pan and put it on a paper towel to remove excess oil. Leave about 2 tablespoons of the bacon fat in the pan.

Add the minced garlic to the frying pan and cook until fragrant, typically about 1-2 minutes.

In a separate bowl, mix together the eggs, grated Parmesan cheese, plenty of freshly cracked black pepper, and a little salt. Be careful not to add too much salt, as the bacon and Parmesan cheese are already quite salty.

Once the pasta is done, save about 1 cup of the pasta water, then drain the pasta.

Reduce the heat to low and quickly add the drained pasta to the frying pan with the garlic. Stir to combine the pasta and garlic.

Pour the egg and cheese mixture into the frying pan with the pasta, stirring quickly so that the egg doesn’t scramble.

Add it back to the heat and mix in the crispy bacon.

If the pasta looks too dry, add some of your saved pasta water, a bit at a time, till you reach the desired creaminess.

Sprinkle the chopped fresh parsley over the pasta and give it one last stir. Serve your Creamy Bacon Carbonara immediately with some extra grated Parmesan cheese on top. Enjoy this rich and flavourful dish!