Experience a luxurious twist on a classic favorite with our Rosemary Bacon Pasta Carbonara. This dish takes the traditional carbonara to new heights, blending creamy richness with the fragrant allure of rosemary, garlic, and the smoky decadence of crispy bacon.
Ingredients
| 1 | tablespoon kosher salt |
| 12 | ounces spaghetti |
| 4 | large eggs |
| ½ | cup grated Parmesan |
| ½ | cup grated Pecorino |
| 8 | strips HORMEL® BLACK LABEL® Garlic Rosemary Flavored Thick Cut Bacon, chopped |
| Freshly cracked black pepper and salt, to taste | |
| Chopped Italian parsley, if desired |
Directions
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.