Tender Belly Bacon Spaghetti Carbonara

1. Cook the Pasta
   Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente (follow the package instructions minus 1 minute). Reserve about 1 cup of pasta water before draining.
2. Prepare the Sauce
   In a medium bowl, whisk together the eggs, Pecorino Romano, and Parmesan (if using). Season with a generous amount of black pepper. Set aside.
3. Cook the Bacon
   Heat a large skillet over medium heat. Add Tender Belly Bacon and cook until crispy, about 5-7 minutes. Strain off about half the rendered bacon fat for use another time if you like.
   
   Optional: Add the crushed garlic cloves during the last minute of cooking for a light flavor, then discard them.
4. Combine Pasta and Bacon
   Turn the heat to low. Add the drained spaghetti to the skillet and toss to coat in the rendered fat.
5. Make the Carbonara Sauce
   Remove the skillet from the heat to prevent scrambling the eggs. Quickly pour the egg mixture over the pasta, tossing vigorously to coat. Add reserved pasta water, a little at a time, until the sauce reaches a creamy consistency.
6. Serve
   Plate the spaghetti carbonara immediately, with freshly grated Pecorino Romano and freshly ground black pepper.
   
   

Tips

• The heat from the pasta and skillet will cook the eggs gently; be sure the skillet is not too hot to avoid scrambling…. (AKA “breaking” the eggs)
• Serve immediately, as carbonara doesn’t reheat well.