It’s a perfect weeknight meal, lunch or brunch. Leftovers taste amazing too! So if you want a quick, easy and effortless pasta dish then you need to make this Bacon Ends Spaghetti Carbonara recipe!
Behrmann Bacon Ends
Trimmings from Berhmann’s award winning Cured Bacon. Usually under $2.00 per pound, Bacon Ends can be used in recipes using bacon and many other ways.
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Bacon Ends Spaghetti Carbonara
Description
This Bacon Carbonara recipe is a simple, delicious twist on the classic original. Creamy seasoned pasta combined with crispy bacon!
Ingredients
Instructions
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Cook the pasta in generously salted water according to package directions (al dente). Drain the pasta. Do not rinse the cooked pasta.
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Reserve 1 cup of the cooking water and set aside.
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Add the eggs, Parmesan cheese, and pepper together in a small bowl.
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Whisk until combined. Set this aside.
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Fry the bacon in a large skillet over medium heat. You want it to be brown and lightly crispy. it will take 5 to 10 minutes.
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Remove the bacon from the pan and drain the excess fat from the skillet (all but about 1 tablespoon). Crumble the bacon and set aside.
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Add the minced garlic to the bacon grease in the skillet and cook for 2 minutes. Don't let the garlic burn. Reduce to low heat.
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Add the cooked spaghetti to the skillet.
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Add ½ cup of the reserved cooking water to the skillet.
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Toss this all together with tongs.
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Remove the skillet from the heat. Add the Parmesan, egg, and pepper mixture.
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Immediately use tongs to gently combine allowing the spaghetti to be coated. (If you allow the eggs to sit, it may cook into a clump.) The eggs will cook from the residual heat on the spaghetti.
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Add crumbled bacon then continue to toss everything together again.
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If the dish is too dry for your taste, you may gradually add the desired amount of the reserved pasta water (stirring as you add.)
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Add salt to taste. Taste it first, the bacon and Parmesan cheese adds its own saltiness
