 | I may never add cream to carbonara ever again. And since it shouldn't be used traditionally in carbonara anyhow, I am completely fine with that. The sauce is still incredibly rich with six eggs and a ton of parmesan cheese. Unfortunately, pancetta is completely rejected by both C and Miss F, even though it is the traditional meat used in carbonara, I use bacon instead in order to get my family to eat what's on their plate without complaints. Miss F even dunked her broccoli in the sauce, she loved it so much. Now that school has started, I need meals that come together quickly in the evening since on some nights Miss F doesn't get home until after 5 pm. Carbonara to the rescue for a quick and delicious meal. Miss F requested that the broccoli be mixed with the carbonara next time I make it. I think I could fry it in the bacon grease, how delicious would that be? |
6 slices bacon, cut into lardons
1 ¼ cups grated parmesan cheese
6 eggs
12 ounces thin spaghetti
In a large skillet, fry the bacon over medium heat until crisp. Drain all but a tablespoon of the grease from the pan. Set aside. Separate 4 of the eggs, discarding the whites. Add the 4 egg yolks and 2 remaining whole eggs to a two cup measure. Add the parmesan cheese and whisk well to combine with the eggs. Prepare the spaghetti per package instructions. Drain the pasta, reserving the cooking water. Add the drained pasta to the pan with the bacon and pour the egg and parmesan over top. Toss well to coat, thin if necessary with the reserved pasta water. Serve with fresh cracked pepper over top.
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