Carbonara

Ingredients:

1 lb spaghetti
¼ cup heavy cream
4 eggs
½ lb bacon, cut into ½-inch dice
1 tsp extra virgin olive oil
2 Tbsp chopped Italian parsley
Kosher salt and freshly ground black pepper, to taste
¾ cup freshly grated pecorino-romano cheese (parmesan may be substituted)

How to Cook:

• Fill a large soup pot with cold water and add a handful or so of Kosher salt. Stir and taste; it should taste like seawater. Cover the pot and heat the water until it boils.

• Add the diced bacon to a cold sauté pan and cook slowly over a low heat for 10 to 15 minutes or until crisp. Remove bacon from pan and drain on paper towels.

• Drop the spaghetti into the boiling salted water and cook according to package instructions, about 6 to 9 minutes or tender but still firm to the bite.

• While the pasta cooks, combine the eggs, cheese, cream and olive oil in a bowl and beat with a whisk until completely mixed.

• Drain pasta, toss with the egg and cream mixture, then add the cooked bacon and chopped parsley. Serve right away, with additional grated cheese if desired.