Spaghetti Carbonara
Ingredients:
1 kilo spaghetti
1/4 cup heavy cream
4 eggs
1/4 kilo bacon, cut into dice
1 tsp cooking oil
2 Tbsp chopped parsley
salt and freshly ground black pepper, to taste
1/4 cup freshly grated cheese
Let's Cook:
In a large soup pot with cold water and add a handful salt. Stir and taste; it should taste like seawater.
Cover the pot and heat the water until it boils.
Add the diced bacon to a cold saute pan and cook slowly over a low heat for 10 to 15 minutes or until crisp.
Remove bacon from pan and drain on paper towels.
Drop the spaghetti into the boiling salted water and cook according to package instructions, about 6 to 9 minutes or until al dente, or tender but still firm to the bite.
While the pasta cooks, combine the eggs, cheese, cream and olive oil in a bowl and beat with a whisk until completely mixed.
Drain pasta, toss with the egg and cream mixture, then add the cooked bacon and chopped parsley. Serve right away, with additional grated cheese if desired.
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