Spicy Spaghetti Carbonara

• 1 lb Spaghetti
• 2 tbs Extra-virgin olive oil
• 2 Garlic cloves, minced
• ½ tsp Crushed red pepper flakes
• 2 Large eggs, preferably at room temperature
• 3/4 cup Grated Parmesan, plus more for garnish
• ¼ cup Fresh parsley, chopped
• Kosher salt
• Freshly ground black pepper

In a large pot of boiling salted water, cook the spaghetti according to package directions for al dente pasta. Reserve 1 cup of pasta water for later.

Meanwhile, in a large skillet heat olive oil over medium-low heat, add garlic and red pepper flakes, saute till garlic is softened, about 2 minutes. In separate bowl, combine eggs and grated cheese, mix well with a fork. Generously season with salt and pepper.

Drain pasta and add to skillet with garlic mixture and combine well using tongs. Stir in 1/2 of the cheese mixture and quickly mix to evenly coat the pasta and prevent the eggs from scrambling. Add balance of cheese mixture with 1/2 cup of pasta water to make a creamy sauce. Add additional pasta for desired thickness of sauce.

Garnish with parsley, more Parmesan cheese and freshly ground black pepper.

Servings: 4

Nutrition Facts