PEPPERONI SPAGHETTI CARBONARA

Pepperoni Spaghetti Carbonara image

Provided by @MakeItYours

Number Of Ingredients 14

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4 slices bacon, chopped
2 cloves of chopped fresh garlic
½ cup chopped pepperoni sticks
½ cup milk
3 eggs
1 tsp cornstarch
½ cup reserved pasta water (water that the pasta was boiled in)
2 tbsp grated parmesan cheese
½ cup shredded mozzarella cheese
½ cup shredded provolone cheese
6 cups cooked spaghetti
¼ tsp salt
½ tsp ground black pepper
Fresh or dried parsley for optional garnish

Steps:

Whisk the eggs, milk, and cornstarch together and set aside.
Boil and cook the spaghetti according to pack instructions. Reserve ½ cup of the pasta water, before draining the water.
Cook the chopped bacon on medium heat in a sauté pan until the bacon is crispy. Using a slotted spoon, remove the bacon and lay the bacon on a paper towel lined plate; set aside.
Lower the heat in the sauté pan to low-medium and sauté the garlic for about 1 minute.
Add in the pepperoni and cook for about another minute.
Toss the spaghetti with the garlic and pepperoni and reduce the heat to low.
Temper the egg mixture with the reserved pasta water. While tossing the pasta continuously, add in the egg mixture. Cook for about 2 minutes while constantly tossing the pasta, so to not scramble the eggs.
Toss the pasta with the cheeses and season with salt and pepper. Top with the reserved bacon.
Garnish with dry or fresh parsley.