Spaghetti carbonara gets a quick and easy flavor upgrade with the addition of ranch seasoning to the classic egg sauce.
Ingredients
- dry spaghetti: 1 pack (12 ounce pack)
- eggs, room temperature: 2 piece
- egg yolks, room temperature: 2 piece
- ½ teaspoons Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix: 1 piece
- coarsely ground black pepper: (to taste)
- freshly grated Parmesan cheese: 0.66667 cup
- olive oil: 1 Tbsp
- ounces diced bacon: 4 piece
- freshly grated Parmesan cheese: (for serving)
Metric Conversion
Stages of cooking
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Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, 10 to 12 minutes. Drain.
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While the pasta is cooking, whisk the eggs, yolks, Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix, a small pinch of black pepper, and cheese together in a mixing bowl. Set aside.
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Heat oil in a large skillet set over medium heat. Add the bacon and saute for about about 5 to 7 minutes, until beginning to crisp.
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Drain pasta, reserving 1 cup of the pasta water. Add pasta to the skillet with the bacon over low heat. Stir to coat the pasta. Transfer pasta and bacon to a bowl, add the egg mixture and a small amount of the reserved pasta water for creaminess. Toss well to coat. Serve immediately with extra cheese for garnish.
