Bucatini Carbonara

This is the best meal to make when you have "nothing in the fridge" and want something delicious and satisfying. If you have a few eggs, some bacon in the freezer, grated parmesan and / or pecorino and dried spaghetti (or even better, bucatini which I use here) - you're in business. It's indulgent for sure, but it's the kind of dish where with just a few simple ingredients and less than 30 minutes you can have one of the most insanely delicious dinners on the table.

They key with this recipe is to have every little ingredient prepped and ready before you start cooking, because it moves fast. It's also really important to remove the pan from heat before adding the eggs otherwise they will scramble instead of creating a "creamy" sauce. The pasta cooking water is the one essential ingredient to making the perfect sauce, so make sure you DON'T drain or strain your pasta - you'll just use tongs to take it right out of the pot of boiling water and into the pan to finish the dish. Lastly, carbonara waits for no one. It has to be eaten as soon as it comes out of the pan and onto a plate, otherwise it will get cold and clumpy and unappetizing. Make sure whoever is lucky enough to eat it with you is ready before you start cooking!

Lastly, you can totally use GF pasta to keep this dish GF. But If you're dairy free / can't do cheese or eggs, I'd find a different pasta recipe to try - this specific recipe can't be easily adapted for those types of dietary restrictions.

Serves 2 as a large dinner or 4 as appetizers.