You Deserve This Creamy Spaghetti Carbonara at Least Once a Year

Gather the ingredients. The Spruce Fill a large soup pot with cold water and add a handful or so of Kosher salt. Stir and taste; it should taste like seawater. Cover the pot and heat the water until it boils.​ The Spruce Add the diced bacon to a cold sauté pan and cook slowly over a low heat for 10 to 15 minutes or until crisp. Remove bacon from pan and drain on paper towels.​ The Spruce Drop the spaghetti into the boiling salted water and cook according to package instructions, about 6 to 9 minutes or until al dente, or tender, but still firm to the bite.​ The Spruce While the pasta cooks, combine the egg yolks, cheese, cream and olive oil in a bowl and beat with a whisk until completely mixed. The Spruce Scoop out 1/2 cup of the pasta water and set it aside. The Spruce Drain the pasta, then return it to the pot along with the bacon. The Spruce With the pot off the heat, add the egg and cream mixture and stir briskly while the sauce thickens up. You can adjust the consistency with some of the reserved pasta water.​ The Spruce Transfer to serving bowls and garnish with the chopped parsley and freshly ground black pepper. Serve right away, with additional grated cheese if desired. The Spruce Enjoy!