The star of this dish is the crispy, golden-brown bacon. This carbonara is made up of delicious spaghetti noodles tossed with parmesan and pecorino and sprinkled with delicious thick cut bacon. This is truly a symphony of flavors.
|1||tablespoon kosher salt|
|½||cup grated Parmesan|
|½||cup grated Pecorino|
|8||strips HORMEL® BLACK LABEL® Thick Cut Bacon, chopped|
|Freshly cracked black pepper and salt, to taste|
|Chopped Italian parsley, if desired|
Bring 6 quarts of water and salt to boil. Cook spaghetti according to package directions. Reserve ¾ cup pasta water, then drain.
In medium bowl, whisk eggs and cheeses until well combined.
Heat large skillet over medium-high heat. Add bacon; cook 5 to 7 minutes, or until crispy. Remove from pan with slotted spoon to a paper towel lined plate.
To same skillet, add spaghetti, stirring and shaking pan to combine.
Remove the pan from the heat. Add egg mixture, stirring quickly until the eggs thicken. If the sauce seems too thick, thin it out with the reserved pasta water a bit at a time.
Season liberally with freshly cracked black pepper. Divide the pasta into bowls, top with reserved bacon and garnish with parsley, if desired. Serve immediately.