This is one of my favorite dishes and I have been cooking it since I was 12. There are many versions of Carbonara, but this is by far my favorite one.
It’s easy, affordable and can be done in less than 15 minutes. Win-win-win!! My kids prefer this dish to mac n’ cheese, so I guess that’s saying a lot for kids! Ha.
I like using bacon but many prefer pancetta, so feel free to replace bacon with it. I also add 2oz of white wine, since the alcohol burns off, but you can easily remove that ingredient and still get a great flavor.
Cook the spaghetti in hot water, butter, garlic, salt and bay leaf for about 8 minutes. Keep it al dente as it will cook for an additional 1-2 minutes with the bacon.
While the spaghetti is cooking, cut the smoked bacon in thin pieces. No need to split them apart as the heat will do it.
Fry the bacon in a large, deep skillet until is golden brown, not too crispy. Once done, remove the excessive fat from the skillet.
Drain the water from the spaghetti pot, and add it to the cooked bacon in the skillet. Let the spaghetti absorb the bacon flavor and add the 2 oz of white wine. Let it cook for another minute and add the 2 egg yolks. Stir continuously until the eggs are fully cooked.
Add the heavy whipping cream and stir until it's creamy. Remove it from the heat and garnish it with chopped fresh parsley (optional), black pepper and fresh grated Parmesan.