Spaghetti Carbonara in 25 Minutes

Instructions:

1. Bring a large pot of salted water (1 tbsp salt) to a rolling boil. Add the 1 lb spaghetti and cook until just al dente, usually 1-2 minutes less than the package directions.
2. Before draining the pasta, scoop out 1 cup (240ml) of the starchy pasta water and set it aside.
3. While the pasta cooks, place the 6 oz diced smoked beef bacon in a cold skillet over medium heat. Sauté until the fat renders and the edges become crisp and rich brown.
4. Stir in the 2 cloves (6g) minced garlic and cook for 30 seconds until fragrant, ensuring the garlic does not burn.
5. Reduce the skillet heat to low. Pour in 1 cup (240ml) heavy cream and bring it to a gentle simmer for 2 minutes.
6. Whisk in the 1 cup (100g) grated Parmesan cheese and 1 tsp (2g) black pepper, stirring constantly until the cheese is melted and the sauce is smooth. If the sauce is too thick, whisk in a splash of the reserved pasta water.
7. Add the drained spaghetti directly into the skillet. Using tongs, toss the noodles vigorously for 1-2 minutes until the pasta is evenly coated and glossy.
8. Taste the sauce and stir in the ½ tsp (3g) salt if needed. Remove from heat immediately to prevent the sauce from separating.