Carbonara consists of only a few key ingredients.

Eggs.

Bacon.

And cheese.

Oh and don’t forget the pasta! Carbonara {heavy on the carb if-ya-know-what-I-mean} is most surely the most unfussy pasta sauce you could ever make and NOT screw up. Simply simply whisk up a few eggs, lots of cheese and even more black pepper toss it with crispy bacon and the steaming hot spaghetti noodles and simply like that you’ve got dinner.

For this Simple Spaghetti Carbonara Set out:

sea salt (for pasta water)
thick cut bacon
dried spaghetti noodles
eggs
parmesan cheese
romano cheese
black pepper
fresh parsley

Then move on to the prep work. I always start by placing my eggs in a bowl of semi warm water while I cook the bacon. It helps bring the eggs up to room temp so they aren’t in total shock when the hot pasta hits them.

Next cube 1/2 pound of thick cut bacon. Pancetta would also work nice here too.

Cook it up until it’s crispy. You may need to taste test a few simply to be sure *wink-wink*.

Then simply transfer them over to a paper towel lined plate to drain off any extra bacon fat.

Now season the boiling water with about a palmful of sea salt and add in 1 pound dried spaghetti pasta right on in. Stir every so often so the pasta doesn’t stick to itself.

For the saucy-sauce; crack 4 eggs into a large serving bowl.

Then beat them senseless.

Grate up about 1/2 cup of both Parmesan and Romano cheese.

Add the cheese to the bowl of whisked eggs.

Mix and season generously with fresh black pepper.

When the time is up, reserve a cup of pasta water if you need to revive the sauce, drain and add the spaghetti directly into the bowl with the eggs.

Quickly toss… then add in the bacon… and toss some more. The heat from the noodles gradually cooks the eggs (and melt the cheese) without scrambling them, leaving you with insta-sauce.

Serve this spaghetti carbonara with a little bit more black pepper, a sprinkle of Parmesan and fresh torn parsley, if that’s your thang.

Not only is this pasta dish especially-duper straightforward that your five-year-old can make it… but it’s also especially elegant and tasty and fine and, well you get the picture.