Oct 29, 2012

Pasta Carbonara with Bacon

One of the easiest recipes I know, and also one of the best. Always a crowd pleaser, with little to no work. I've eaten double portions of this more often than I should probably admit. That Martha sure knows what she's talking about.

Spaghetti Carbonara - Martha Stewart
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, or 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.

Pasta Carbonara with Bacon
Pasta Carbona with Bacon
Eggs, creme, parmesan.
Pasta Carbona with Bacon 10-17-12
All ready to eat.

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