Lunch: Spaghetti Carbonara

A carbonara sauce is typically made with just Italian bacon, eggs, cheese, and black pepper. A little half-and-half creates an even silkier texture.

Ingredients

1 lb. spaghetti
8 oz. bacon
Coarse salt
Freshly ground pepper
3 large eggs
3/4 c. grated Parmesan cheese
1/2 c. half-and-half

Instructions

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.

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