Spaghetti alla Carbonara
Don’t think about the fat, just sit back and enjoy the creamy richness of this classic pasta dish. Appease your conscience somewhat by serving this alongside a fresh green salad or steamed vegetables. A good dish for entertaining.
1 (16-ounce) package spaghetti pasta
5 large eggs
4 ounces whipping cream
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon butter
1 tablespoon olive oil
7 ounces bacon, diced
3/4 cup freshly grated Parmesan cheese – divided use
1/2 cup freshly grated Romano cheese – divided use
- Cook spaghetti according to package directions; drain.
- Meanwhile whisk eggs, cream, salt and pepper in a small bowl until well blended; set aside.
- About 5 minutes before pasta is done cooking, heat butter and oil in a large pot over medium heat. Add bacon and cook gently until fat becomes transparent, about 4 minutes; bacon should be cooked, but not crispy. Stir in reserved egg mixture along with a handful of Parmesan and Romano cheese and heat, stirring frequently, until slightly thickened, about 2 minutes; do not boil or allow eggs to coagulate. Remove from heat and add hot, cooked pasta; the eggs will continue to cook while combining with pasta. Toss until each strand of pasta is coated with a thick yellow cream. Stir in remaining cheese. Serve immediately.
Makes 8 servings.