Spaghetti Carbonara

For some odd reason, I always thought that Pasta Carbonara would be a dish that I would only order in a restaurant. I was intimidated by it, and felt it was better left to professionals. Kind of like how I still feel about fish and chips...

Leave it to Everyday Food to wake me up to the ease and simplicity of this delicious bowl of food.

This is maybe the 3rd time I've made this, and this batch was the best by far. Could have something to do with the heavy cream I had on hand, instead of the half-and-half called for in the recipe. Go figure.

Spaghetti Carbonara

from Everyday Food Magazine

1 pound spaghetti

8 ounces (8 slices) bacon, cut 1 inch thick crosswise

Coarse salt and freshly ground pepper

3 large eggs

3/4 cup grated Parmesan cheese, plus more for serving

1/2 cup half-and-half

Set a large pot of water to boil (for pasta). In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 12 minutes; transfer to a paper-towel-lined plate.
Salt boiling water generously; add pasta and cook until al dente, according to package instructions.
Meanwhile, in a large bowl, whisk together eggs, Parmesan, and half-and-half. Set aside.
Drain pasta, leaving some water clinging to it. Working quickly, add hot pasta to egg mixture. Add bacon; season with salt and pepper, and toss all to combine (heat from pasta will cook eggs).

Serve immediately, sprinkled with additional Parmesan cheese.