Spaghetti carbonara

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8 of 9
If you have bacon and eggs...
Add them to pasta for spaghetti carbonara. Cut 8 slices of bacon into 1-inch pieces and fry until crispy. Cook 1 pound of spaghetti in boiling salted water. While it's bubbling away, whisk 3 eggs and 3/4 cup grated Parmesan in a large bowl (add 1/2 cup heavy cream or half-and-half for a silkier, less-rustic finished dish). When the pasta is al dente, drain it and quickly combine it with the eggs and cheese, tossing vigorously. Stir in the bacon, season with salt and pepper, and finish with more Parmesan.
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