Spaghetti Carbonara


Carbonara delivers so much deliciousness from simple ingredients and minimal preparation. My version is a bit jazzed up with the addition of garlic and herbs, and a little bit of milk or cream adds better texture than the traditional recipe. Peas are a delicious addition. ~Joanna
1 pound spaghetti, cooked to package directions - reserving 1 cup of pasta water
1/2 pound thickly sliced bacon, cut crosswise into 1/2-inch slices
2 cloves garlic, minced
3/4 cup fresh or frozen peas (optional)
2 large eggs
2 tablespoons cream or milk
1 tablespoon freshly ground black pepper or to taste
3/4 cup grated Parmigiano-Reggiano cheese, plus more for serving at table
3/4 cup fresh chopped parsley or basil
1 In a large heavy-bottomed pan over medium-high heat, place bacon and cook just until done but not crisp. Add chopped garlic, and stir. Lower heat to medium. Add peas if using. If bacon renders very little fat, add 2 tablespoons of olive oil.

2 In a small bowl, beat eggs and add cream.

3 Place pasta into pan with bacon and toss to distribute fat and bacon. Quickly pour egg mixture over pasta and toss to coat. If mixture becomes gluey, use reserved pasta water, a little at a time, to loosen pasta.

4 Toss with black pepper and cheese. Add more pasta water if needed. Toss with herbs and serve immediately, passing more cheese at the table.

servings  use metric
original recipe yield: 6 Servings
Notes NOTE Strive to cook pasta to al dente - when the noodle begins to show a little tooth. It has a slight bite and is neither hard nor mushy. Fresh-made pasta cooks in half the time of dried.

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