Spaghetti Carbonara

 

Adam's dinner request for his birthday was Spaghetti Carbonara. I thought that was quite unusual for an eight-year-old, but maybe it isn't, since many of our grandchildren enjoy plain pasta and cheese. This is pasta tossed with bacon, cheese and eggs and it's quite delicious.

Here's Brad's recipe. He usually doubles the bacon, and this time he bought a package of "ends and pieces" which was quite meaty compared to regular bacon strips.

Spaghetti Carbonara

• 6 (or 12) ounces bacon, diced 
• 4-5 egg yolks
• 4 ounces Parmesan cheese, freshly grated
• 1/2 teaspoon black pepper
• 1 pound spaghetti

Cook the bacon, remove extra grease and keep warm.

Mix the egg yolks, cheese and pepper together; set aside.

Cook the pasta in salted water until al dente. Drain, reserving at least one cup for later.

Add the cooked spaghetti to the pan of bacon and toss. 

Stir the pasta into the egg mixture, along with some of the starchy water. Add more water and pepper if necessary. 

Serve immediately. (Keep some of the extra water to add to reheated leftovers as needed.)