Spaghetti Carbonara With Cream No Egg

Spaghetti Alla Carbonara

Spaghetti Alla Carbonara

Ingredients

Makes 3 To 4 Servings

• 3 large eggs
• ½ cup grated parmesan cheese (plus extra to pass at the table)
• ¼ teaspoon minced garlic (about half a small clove)
• a handful of chopped flat-leaf parsley
• 1/8 teaspoon freshly ground black pepper
• 6 ounces (about 6 strips) bacon
• salt for the pasta water
• ¾ pound spaghetti
• 2 tablespoons olive oil

Method

1. Crack the eggs into a large bowl and beat them lightly with a whisk until you no longer see bits of egg white
2. Add the parmesan, garlic, parsley, and black pepper, and continue whisking to combine everything
3. Set aside
4. Cook the bacon in a skillet or in the microwave (see party snacks) until it is crisp; then let it cool and break it into ¼-inch pieces
5. While the bacon is browning, put a large pot of cold water to boil over high heat, and add a tablespoon of salt
6. Place a large colander in the sink
7. When the water boils, add the spaghetti, keeping the heat high
8. Cook for the amount of time recommended on the package, tasting a strand toward the end of the suggested time to be sure it is not getting overcooked
9. When the pasta is just tender enough to bite into comfortably but not yet mushy, ladle out and save a generous cup of the pasta water, then dump the remaining water-and-pasta into the colander
10. Shake to mostly drain (it’s okay to leave some water clinging)
11. Working quickly, add the hot pasta to the bowl containing the egg mixture and stir it immediately with tongs or a fork to coat the pasta thoroughly
12. Add the olive oil, the bacon, and 2 tablespoons of the reserved pasta water and stir to combine
13. The sauce should have a thick, creamy consistency
14. If the pasta looks dry or sticky, add another tablespoon or two of the pasta water
15. Serve right away, passing around additional parmesan, plus a pepper mill