Bacon Tomato Spaghetti Carbonara Recipe

Ingredients for Bacon Tomato Spaghetti Carbonara

• 5 slices bacon, diced
• 2 tablespoons butter
• 8 oz spaghetti
• 2 large eggs
• Fresh Parsley
• 1 cup cherry tomatoes, halved
• Parmesan Cheese
• Salt And Pepper

How to Make Bacon Tomato Spaghetti Carbonara

1. Dice bacon and cook in a large frypan over medium heat until crispy. Approximately 6-8 minutes.
2. Remove bacon with a slotted spoon, reserving 2 tablespoons of bacon fat in the pan. Set bacon aside.
3. Add butter to the bacon fat in the frypan. Melt completely.
4. In a large saucepan, cook spaghetti according to package directions until al dente.
5. While the pasta cooks, whisk together eggs and half of the Parmesan cheese in a medium bowl until light and frothy.
6. Drain the cooked spaghetti, reserving about 1/2 cup of pasta water.
7. Add the spaghetti to the frypan with the butter and bacon fat. Toss to coat.
8. Immediately pour the egg mixture over the spaghetti and toss constantly over low heat until the sauce thickens slightly and becomes creamy. If the sauce is too thick, add a little pasta water at a time until desired consistency is reached.
9. Stir in the halved cherry tomatoes and crispy bacon.
10. Season with salt and pepper to taste.
11. Serve immediately, garnished with fresh parsley and extra Parmesan cheese.