Spaghetti Carbonara

1 pound spaghetti

½

pound bacon, sliced crosswise into 1/2-inch pieces

3 large eggs

1 cup grated parmesan cheese, plus extra for serving (optional)

Ground black pepper, to taste

Bring a large pot of salted water to a boil and cook the spaghetti according to package directions.

Meanwhile, in a large skillet over medium-low, cook the bacon until just crispy, 8-10 minutes. Skim off some of the fat.

Drain the pasta, add to the bacon in the pan, and toss to combine.

In a small bowl, whisk together the eggs, cheese and pepper in a small bowl. Pour into the pasta, and combine thoroughly. Serve immediately with extra grated cheese, if desired.

Serves four to six.

"Mad Hungry: Feeding Men and Boys" by Lucinda Scala Quinn (2009 Artisan)