Ingredient Spotlight. Our Garlic Infused Olive Oil is smooth and gently savory — it gives carbonara a rounded, garlicky depth without the sharpness of raw cloves that could overwhelm such a delicate sauce.
Ingredients
8 oz spaghetti (or brown-rice spaghetti for gluten-free)
4 oz bacon or pancetta, chopped
½ cup grated Parmesan · 2 eggs
¼ tsp salt · ¼ tsp black pepper
2 Tbsp Garlic Infused Olive Oil
Instructions
Cook the spaghetti to al dente. Before draining, reserve ¼ cup of the starchy pasta water.
Meanwhile, cook the bacon in a skillet until crisp. Leave the rendered fat in the pan.
In a bowl, whisk the eggs, Parmesan, salt, pepper, and pasta water into a loose sauce.
Off the heat, add the drained pasta and bacon to the warm skillet and toss to coat in the fat.
Pour in the egg mixture and toss quickly and constantly for 30–45 seconds — the residual heat turns it silky. Work fast so the eggs stay creamy, never scrambled.
Finish each plate with a raw drizzle of Garlic Infused Olive Oil and an extra crack of pepper.
Chef's Notes
Take the pan off the heat before the eggs go in — carbonara sets from residual warmth, not a burner.
Loosen a too-thick sauce with a splash more reserved pasta water.
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