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1
In a large bowl, whisk together eggs and parmesan cheese.
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2
Once combined, mix in parsley.
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3
Set bowl aside.
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4
Add bacon to a large pan and turn the burner to medium heat.
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5
Slowly saute the bacon until it becomes crispy and the fat has rendered down, about 10 minutes.
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6
While the bacon is browning, begin boiling the linguine in a large pot of salted water.
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7
Once bacon is finished, use a slotted spoon and transfer it to a plate covered with paper towels.
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8
Reserve one tablespoon of bacon drippings in the pan and discard the rest.
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9
Saute shallots in the bacon drippings until translucent.
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10
Add garlic and cook for an additional two minutes.
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11
Add chili flakes and cook for an additional minute.
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12
Transfer shallots/garlic mixture to a bowl.
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13
Once cooked, drain the hot pasta and quickly toss it in the eggs/cheese mixture until the sauce has thickened.
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14
Add all but two tablespoons of the crispy bacon and shallots/garlic mixture.
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15
Continue to mix until all items have been thoroughly incorporated.
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16
Check for seasonings and adjust with salt and pepper accordingly.
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17
Plate the pasta and sprinkle with extra cheese, parsley, and remaining bacon.
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18
Serve immediately.
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19
Note: It is important to use the freshest eggs possible when making Carbonara.
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20
The heat from the hot pasta will warm the eggs but not thoroughly cook them.
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21
If you are wary of eggs that are not fully cooked, then Carbonara may not be the dish for you.
