Spaghetti Carbonara



1 lb. spaghetti

1/4 lb. bacon

2 eggs, at room temperature

3 Tbsp. heavy cream

1 1/2 tsp. freshly ground pepper

1 tsp. salt

3/4 cup freshly grated Parmesan cheese

  1. Cook the pasta in a large pot of boiling, salted water until tender but still firm, 8 to 9 minutes. Drain well.
  2. Meanwhile, slice the bacon crosswise into 1/2 inch pieces. Cook the bacon in a large frying pan over medium-high heat, stirring often, until crispy, 3 to 5 minutes. Transfer the bacon and 1 tablespoon of the fat in the pan to a small bowl and set aside.
  3. Whisk together the eggs, cream, pepper and salt.
  4. Drain the pasta well and immediately return it to the cooking pot. Add the egg mixture and toss to coat the strands evenly. Sprinkle on the cheese and bacon with its fat and toss well. Serve immediately.
1 Serving: calories 450 total fat 18 g cholesterol 100 mg sodium 940 mg

Serves 4