Spaghetti Carbonara

Spaghetti carbonara is a delicious pasta dish that you can whip up in 15 minutes.  So easy to make that you can have it for breakfast or for a late-night craving.

INGREDIENTS

• ½ pound spaghetti
• 6 ounces bacon (diced)
• 3 garlic cloves (minced)
• ½ cup heavy cream
• 3 eggs
• ⅔ cup parmesan and/or pecorino (finely grated; more for serving)
• 2 tablespoons extra-virgin olive oil
• Salt and pepper (to taste)

INSTRUCTIONS

1. Start by boiling a pot of salted water.  Cook pasta until al dente.
2. Whisk eggs, cream, and cheese together in a bowl.  Add a pinch of salt and a generous amount of pepper.  Mix it all up and set aside.
3. Choose a skillet that is larger than the mouth/opening of the pot for the pasta.  Over medium heat, brown the bacon. Discard excess fat and add olive oil. Add garlic in and quickly cook without browning.  Take it out from the heat and combine with the rest of the ingredients.  If pasta is not ready at this point, turn the heat off and wait.
4. As soon as the pasta is ready, immediately lift the hot pasta from the water, toss in the pan with bacon and garlic.  Some pasta water is okay as it will get absorbed.  Place the pan on top of the pot you used for the pasta like a double boiler (bain-marie). You will need the indirect heat to cook the eggs without scrambling it.
5. Add the egg mixture immediately. The slow heat will beautifully coat each strand of pasta. Continue tossing until the mixture is creamy and mostly absorbed by the pasta.
6. Add more cheese and ground pepper, as you wish.
7. Serve right away.