Spaghetti alla Carbonara

Submitted by: Admin on 06/30/2007

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Steamy strands of pasta are here tossed with crisp bacon pieces, a Parmesan cheese-egg sauce and lots of cracked black pepper.

Ingredients

1 lb. spaghetti
8 strips bacon, cut crosswise into 1/4-inch slices
3/4 tsp. dried red pepper flakes, optional
1/4 cup half-and-half
4 eggs, beaten
1 cup grated Parmesan cheese
2 Tbsp. soft butter or margarine
2 Tbsp. chopped parsley
Cracked black pepper
Extra Parmesan cheese

Directions

Cook spaghetti according to directions.

Meanwhile, fry bacon over moderate heat until crisp. Drain all but 1 Tbsp. fat. Add the red pepper, if used, and the half-and-half. Keep warm in skillet.

Beat eggs with the cheese in a separate bowl.

When pasta is tender but firm, drain well. Transfer to a warm serving bowl and mix with the butter.

Toss with the bacon mixture, followed by the egg mixture.

Sprinkle with parsley, black pepper to taste and Parmesan cheese.