Spaghetti Carbonara

Ingredients

• 400 gSpaghetti
• 250 gBacon, diced
• 4 large eggs
• 100 gGrated parmesan, grated
• 1 tspGround black pepper
• 1 tspSalt
• 150 gFrozen peas, optional

Method

1. Bring a large pot of salted water to a rolling boil. Add the 400 g of spaghetti and cook until al dente, about 8-10 minutes. Reserve 250 ml of the pasta cooking water before draining.⏱ 10 min timer in cook mode
2. While the spaghetti cooks, heat a large skillet over medium heat. Add the 250 g of diced bacon and cook, stirring occasionally, until crispy and golden brown, about 8-10 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the skillet.⏱ 10 min timer in cook mode
3. In a medium bowl, whisk together 4 large eggs, 100 g of grated parmesan cheese, and 2.5 g of ground black pepper until well combined.
4. Add the drained, hot spaghetti directly to the skillet with the bacon fat. If using, add the 150 g of frozen peas and stir for 1 minute to warm them through. Immediately pour the egg mixture over the spaghetti, tossing continuously with tongs to coat the pasta and create a creamy sauce. Add a splash of the reserved pasta water, 30-60 ml at a time, if the sauce is too thick, until it reaches your desired consistency.⏱ 2 min timer in cook mode
5. Stir in the cooked bacon. Serve immediately, garnished with additional black pepper and parmesan if desired.