Instructions

• Put a large pot of water on the on the stove and salt when it comes to a boil. Salting the water is crucial here; it seasons the pasta from the inside out and enhances the overall flavor of the dish. I usually add about a tablespoon of salt per gallon of water.
• Add the spaghetti and cook until al dente, about 10 minutes. "Al dente" means "to the tooth" in Italian, and it refers to pasta that's firm, not mushy. I always set a timer to ensure I don't overcook it.
• As soon as the pasta is cooking, heat the oil in a heavy bottomed pan. Using a heavy-bottomed pan helps distribute the heat evenly, preventing hot spots that could burn the garlic later.
• Add the smoked beef bacon and cook until crisped, about 5 minutes. Crisping the smoked beef bacon renders its fat, which will form the base of our delicious sauce. I aim for a deep golden brown color and crispy texture.
• While the smoked beef bacon is cooking, mix the Parmesan and eggs until smooth and set aside. This step is all about efficiency. I want the egg mixture ready to go as soon as the pasta is cooked.
• Grate the garlic cloves into the pan and cook for an additional minute. I prefer grating the garlic because it distributes the flavor more evenly. Cooking it briefly in the rendered smoked beef bacon fat infuses the oil with its pungent aroma.
• As soon as the pasta is cooked, remove a half cup of pasta water and set aside. This pasta water is liquid gold. It's starchy and will help emulsify the sauce, creating a creamy texture.
• Take the pasta from the pot and add it to the pan with the garlic and smoked beef bacon. Don't drain the pasta too thoroughly; a little extra water is a good thing here.
• Mix the pasta with the oil and smoked beef bacon for two to three minutes to coat it. This step ensures that every strand of pasta is coated in the flavorful smoked beef bacon fat.
• Take the pan off the heat and add the egg and Parmesan mixture. This is the most crucial step. The residual heat from the pasta will gently cook the eggs without scrambling them. I learned this the hard way. The first few times I made carbonara, I ended up with scrambled eggs instead of a creamy sauce.
• Mix quickly to ensure the pasta is evenly coated. Speed is key here. The faster you mix, the better the sauce will emulsify.
• Add the reserved pasta water and mix until smooth. The pasta water helps to loosen the sauce and create a beautiful, glossy finish. I add it gradually, until I reach the desired consistency. The starch in the water binds with the fats and proteins, creating a luscious, creamy sauce that clings to every strand of pasta.