Spaghetti alla Carbonara

  • 3 large eggs
  • 1/2 cup or more grated fresh Parmesan cheese
  • Salt to taste
  • Freshly ground pepper to taste
  • 6 slices thick bacon or pancetta
  • 2 tablespoons extra virgin olive oil
  • 1 pound dried spaghetti

In a good-sized salad bowl, combine eggs, cheese, salt, and pepper to form a mixture heavier than cream but lighter than pancake batter. Cut bacon or pancetta into small pieces and fry slowly in olive oil. Meanwhile, cook pasta in three or four quarts of boiling water. When pasta is al dente, drain and quickly add to the bowl with the cheese and egg mixture and toss. Add the hot bacon and olive oil in which it was cooked, and stir to cook the eggs. Serves 4.

Recipe by Franca Tasso from Life is Meals by James and Kay Salter

Substitutions: Used turkey bacon in place of bacon/pancetta. Added green onions because Mario Batalli does so in the Spaghetti alla Carbonara at Otto in New York City.

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