Spaghetti Carbonara Recipe

Spaghetti Carbonara

• 6 eggs
• ½ cup heavy cream
• salt & pepper
• 1 cup freshly grated Parmigiano Reggiano cheese
• 1 lb. thick spaghetti
• 2 Tblsp. extra virgin olive oil
• 1 lb. pancetta (or bacon), diced
• 3 garlic cloves, minced
• 2 Tblsp. chopped, fresh flat leaf parsley

Directions:

In a small bowl, beat the eggs and heavy cream together. Season with salt & pepper, to taste. Stir in ¼ cup of Parmigiano Reggiano cheese. Set the egg mixture aside to keep at room temperature while you assemble the rest of the meal.

Bring a large pot of water to a rolling boil. Add a generous handful of salt and the spaghetti. Cook the spaghetti according to package directions.

While the spaghetti is boiling, heat 2 Tblsp. of extra virgin olive oil in a medium skillet over medium heat. Add the pancetta or bacon and cook until crisp. Add the garlic and cook 1 minute more. Season with freshly grated black pepper. Remove skillet from heat and set aside.

When the spaghetti is done, drain but do not rinse the noodles. Reserve 1 cup of the pasta cooking water.

Add one or two Tblsp. of the hot pasta cooking water to the egg and cream mixture to temper it. Add the egg mixture, the pancetta mixture, the remaining Parmigiano Reggiano cheese and the chopped parsley to the spaghetti and toss well. If you need to make the spaghetti a little more creamy, add more of the reserved cooking water. The heat from the spaghetti and the reserved cooking water will cook the eggs.

Serve this dish with bread sticks and a salad and you've got an amazing meal the entire family will love.