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)
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