I can't resist carbonara! And I love the simplicity of it. Just a handful of ingredients and less than 30 minutes to serve up this classic Italian dish. (Well, pancetta instead of bacon would make it more classic, but I digress)
1/2 lb bacon, cut in 2" pieces
3/4 lb spaghetti
4 egg yolks (1 per serving plus 1 extra)
1/2 cup 10% cream
1/4 cup parmesan cheese
salt and pepper to taste
fresh parsley
Cook the bacon until crispy. Keep the fat.
Separate the eggs and put the whites in the fridge for another use.
Cook the spaghetti and drain. Then immediately stir in the egg yolks and quickly mix together so the eggs stay smooth and not scrambled looking. Add the cream to make a saucy consistency. Then toss in the bacon with some of the reserved fat, the parmesan, salt and pepper. Simmer until warmed through.
Garnish with fresh parsley.
Serves 3
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