Spaghetti Carbonara

Living in Italy in the late 1970s, this pasta dish was my absolute favorite.

Prep/cooking time: 30-45 minutes Serves 4

INGREDIENTS:
1 pound spaghetti
8 ounces sliced bacon (cut 1/2-inch segments)
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 (heavy cream works too)

DIRECTIONS:
Bring the eggs to near room temperature. 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, sprinkle with additional Parmesan cheese as desired.
Yield: 4 servings

As a final footnote - it does not re-heat well, so, go ahead and stuff yourself.