Saturday, February 8, 2014

spaghetti carbonara... 30 minutes

the goods:
8 slices bacon, cut 1-inch thick crosswise
1 pound spaghetti
3 large eggs
3/4 cup grated Parmesan
1/2 cup half-and-half

Set a large pot of water to boil. In a large skillet, cook the bacon over medium heat, stirring occasionally, until crisp, 8 to 12 minutes; transfer to a paper-towel-lined plate.
Salt the boiling water generously; add the pasta and cook until al dente according to package instructions. Meanwhile, in a large bowl, whisk together the eggs, Parmesan, and half-and-half. Set aside. Drain the pasta and working quickly, add the hot pasta to the egg mixture. Add the bacon; season with salt and pepper, and toss to combine. Serve immediately, sprinkled with additional Parmesan cheese.

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