Today I'm talking Spaghetti Carbonara..Carbonara is the sauce... A carbonara sauce is typically made with just Italian bacon, eggs, cheese, and black pepper. A little half-and-half creamer creates an even silkier texture.
- 1 pound(s) spaghetti
- 8 ounce(s) (8 slices) bacon, cut 1-inch-thick crosswise
- Coarse salt
- Freshly ground pepper
- 3 large eggs
- 3/4 cup(s) grated Parmesan cheese, plus more for serving
- 1/2 cup(s) half-and-half
- 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.
Enjoy Life, Enjoy Food!! Eat Well My Friends!