Friday, June 24, 2011

Spaghetti Carbonara

Michael says this is his favorite pasta dish that I make. It is really easy and fast.

1 pound spaghetti
8 ounces (8 slices) bacon, cut 1 inch thick crosswise
Coarse slat and freshly ground pepper
3 large eggs
3/4 cup grated Parmesan cheese, plus more for serving
1/2 cup half-and-half


1. Set a large pot of water to boil (for pasta). In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8-12 minutes; transfer to a paper-towel-lined plate.
2. Salt boiling water generously; add pasta and cook until al dente, according to package directions.
3. Meanwhile, in a large bowl, whisk together eggs, Parmesan, and half-and-half. Set aside.
4. Working quickly and using a fork or pasta serving utensil, add hot pasta to egg mixture. You want to leave some water clinging to the pasta. Add bacon; season with salt and pepper, and toss to combine (heat from pasta will cook the eggs). Serve immediately with additional Parmesan cheese.

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