Pasta Carbonara

Pasta Carbonara 

Serves 4

  

1 lb Bucatini or Spaghetti, cooked

1/2 lb bacon, chopped

4 large eggs, beaten well

1/2 tablespoon chopped garlic

1 cup freshly grated Parmigiano-Reggiano or Pecorino

freshly ground black pepper

salt

1 1/2 tablespoons Italian parsley, freshly chopped

In a large sauté pan over medium heat cook the bacon until crispy. Remove the bacon from the pan and drain, reserving 2 to 3 tablespoons of the pan grease but discarding the rest. In the bacon pan saute the chopped garlic for 30 seconds and season with black pepper.  Add the chopped bacon and the cooked pasta and cook for 1 minute. While cooking, add salt to the beaten eggs. Remove the pasta pan from the heat and add the eggs. Whisk while adding the eggs to thicken along with the pasta but do not scramble them.  Sprinkle with half of the cheese and then place pasta into a large serving bowl and sprinkle the remaining cheese and parsley on top. Serve immediately.