Spaghetti Carbonara

This is a fast and delicious recipe that I got out of Martha Stewart's Everyday Food...which Colton already knew how to make of course, and gave me more tips. A carbonara sauce is typically made with bacon, eggs, and cheese. This recipe includes cream or half-and-half for a silky texture.

INGREDIENTS

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 (or cream)

DIRECTIONS

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 to 12 minutes; transfer to a paper-towel-lined plate.

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

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

4. 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.


I add steamed peas to mine. I like the extra pop of texture and color they give.