Creamy Spaghetti Carbonara

There can never be enough pepper. But your mileage (and tastes) may vary.

Bacon and eggs are a great way to start any recipe. When added to a pasta dish, it is a meal that could go either as dinner or breakfast. Then again, I’m a big proponent of breakfast at dinner. Interesting factoid: the black pepper in this dish was said to resemble charcoal and in Italian, carbonara literally means in the manner of a charcoal maker.

SOFTWARE

·         8 oz. spaghetti

·         1 T. olive oil

·         4 oz. pancetta, diced

·         2 eggs

·         1/2 c. heavy cream

·         1 c. parmesan cheese, grated

·         2 t. freshly ground black pepper

METHOD

1.       Prepare pasta according to package directions for al dente.

2.       In a large skillet over medium heat, warm up the olive oil. Add the pancetta and cook until browned – about 4 minutes.

3.       In a large bowl, mix the eggs, cream, cheese, and pepper together.

4.       Drain the pasta thoroughly and, while still warm, add to the egg-cheese mixture. Toss to combine.

5.       Add the pancetta and drippings to the bowl. Toss again.

6.       Serve with more cheese and pepper.

7.       Enjoy.

VARIANTS

There are versions that do not use the cream. If you want to leave it out, go ahead. This recipe does scale nicely, provided you have big enough bowls and skillets to prepare the dish. Garlic breadsticks are recommended.