Spaghetti alla Carbonara

1 pound spaghetti
1 tablespoon olive oil
6 strips Petit Jean Hickory Smoked Bacon, roughly chopped
1 garlic clove, crushed or minced
4 large eggs, thoroughly beaten
3/4 cup freshly-grated Parmesan cheese
Salt and freshly-ground pepper

Bring a large pot of water to a boil. Add the spaghetti to the boiling water, and boil for about 12 minutes or according to package directions.

Meanwhile, heat the oil in a skillet over medium heat. Add the bacon and the garlic, and fry until the bacon is crisp, taking care not to over brown the garlic. Turn off the heat.

Drain the cooked pasta into a colander. Return the hot pasta to the pot. Stir in the bacon and frying oil. Allow to cool for 30 seconds.

Pour in the eggs, sprinkle with salt and stir well to coat the pasta. Make sure the eggs are cooked through. Add half the Parmesan, and stir well.

Grind pepper, to taste, over dish.

Serve immediately, passing remaining Parmesan to sprinkle.

Serves 4.

Courtesy: AY Magazine, September 2010 issue

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