maryann
Rosie

Spaghetti Carbonara II

Last Modified: 10/13/07
First Published: 03/20/07
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Views: 1056
  • 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

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.

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