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We are making traditional spaghetti carbonara but adding Saratoga Garlic Olive Oil. Make it with regular spaghetti or use our Brown Rice Spaghetti Pasta for a gluten-free carbonara. You can also use the Garlic Olive Oil for garlic bread that pairs perfectly.
Recipe by Anna Chighizola
Products used: Garlic Olive Oil, Brown Rice Spaghetti Pasta
8 oz. Brown Rice Spaghetti
4 oz. Bacon, chopped into small pieces
½ cup Parmesan cheese
2 Eggs
¼ teaspoon Salt
¼ teaspoon Pepper
2 Tablespoons SOOC Garlic Olive Oil
Cook spaghetti to al dente. Reserve about ¼ cup of the pasta water. Drain and set aside.
Place the bacon in a pan and cook until fully cooked. When done cooking, keep the pan with the bacon fat to use at a later step.
In a bowl, whisk the eggs, grated cheese, salt, pepper, and pasta water together. Set aside.
Heat skillet that had the bacon fat in it. Add cooked pasta and bacon to the pan and toss to combine.
Add the egg and cheese mixture to the pan. Quickly toss the pasta and heat until sauce thickens (about 30 – 45 seconds). Toss quickly so the eggs don't cook.
Drizzle garlic olive oil onto the pasta and serve! Enjoy!
