I’ve been obsessed with Italian cooking ever since I came back from Italy this summer. I’ve been playing with basics and not so basics. I think I’ve finally perfected the Carbonara after trying out lots and lots of recipes.
4 strips of bacon (or pancetta – I stick to bacon, pancetta can sometimes make it too salty)
3 large eggs (at room temperature)
3/4 cup of Parmigiano-Reggiano (shredded or grated)
1/2 cup half and half
Cut up your bacon strips into 1 inch strips. Cook the bacon for 10 minutes and get rid of excess fat with paper towels.
Cook the spaghetti according to instructions.
While the spaghetti cooks, mix together the eggs, cheese and half and half. Set this to the side while the pasta cooks.
Drain the pasta, but do not rinse it.
Quickly add the hot pasta to the egg-cheese-half and half mixture and mix together. This will cook the egg.
Add the bacon, season with salt and pepper and sprinkle with cheese.