All Things Pasta

 

I have been on kind of a pasta kick lately.  Not actually eating a lot of pasta but talking about it a lot. Vodka pasta, spaghetti pies, refrigerated tortellini, stuff like that. With all that talk,  I have decided to make this for supper tonight.  It looks good to eat and quick and easy to make, and it has bacon in it.  How can I go wrong?

 

Spaghetti Carbonara

From the March 2006 EveryDay Food page 95

1 pound spaghetti

8 oz bacon (8 slices)  cut 1 inch thick crosswise

salt and pepper

3 large eggs

3/4 cup grated Parmesan cheese, plus more for serving

1/2 cup half and half

1.  Set a large pot of water to boil (for pasta).  In a large skillet, cook bacon over medium heat until crisp.  Transfer to a paper towel lined plate.

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

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.