Spaghetti Carbonara

Here's a quick and delicious savory recipe for you. I used to be apprehensive about making carbonara but now I feel comfortable with it because of this recipe. Other than maybe the bacon, the ingredients are all things you should have in your kitchen. The sauce has a nice texture and taste because of how the parmesan cheese and the cream balance each other out. The bacon gives the pasta a salty and almost smokey flavor.


Spaghetti Carbonara
Source: Martha Stewart's Everyday Food: Great Food Fast
Serves 4

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

Set a large pot of water to boil (for pasta). In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 12 minutes; transfer to a paper-towel-lined plate.

Salt boiling water generously; add pasta and cook until al dente, according to package instructions.

Meanwhile, in a large bowl, whisk together eggs, Parmesan, and half-and-half. Set aside.

Drain pasta, leaving some water clinging to it. Working quickly, add hot pasta to egg mixture. Add bacon; season with salt and pepper, and toss all to combine (heat from pasta will cook eggs).

Serve immediately, sprinkled with additional Parmesan cheese.