Spaghetti al la Carbonara

This is what we had for supper tonight. I love pasta. A lot. And Spaghetti Carbonara is one of my favorites. It is so simple, yet so good. I like to throw some frozen peas into my recipe, but Eric is not fond of it that way. Ah well. Such is life. We left it out tonight.


1/2 pound bacon, chopped
1 tablespoon chopped garlic
Freshly ground black pepper
1 pound fresh spaghetti, cooked al dente
4 large eggs, beaten
Salt
1 cup freshly grated Parmigiano-Reggiano
1 tablespoon finely chopped fresh parsley leaves

Directions
In a large saute pan, over medium heat, cook the bacon until crispy, about 6 minutes. Remove the bacon and drain on paper towels. Pour off all of the oil except for 3 tablespoons. Add the garlic. Season with black pepper. Saute for 30 seconds. Add the crispy bacon and the pasta. Saute for 1 minute. Season the eggs with salt. Remove the pan from the heat and add the eggs, whisking quickly until the eggs thicken, but do not scramble. Add the cheese and re-season with salt and pepper. Mound into serving bowls and garnish with parsley.

*The only thing I do different from the recipe is that I temper my eggs with about 1/4 cup water from the pasta before pouring it over the spaghetti. That keeps it from becoming Spaghetti al la Scrambled Eggs.

Link to Recipe