Spaghetti alla Carbonara . . .

This is the classic way to prepare carbonara sauce. No cream, peas or other variations. Just eggs, cheese and bacon make up this dish of dreamy lusciousness that’s ready in 15 minutes.


3/4 pound spaghetti

4 large eggs

1 cup grated Parmesan cheese

3 tablespoons chopped fresh flat-leaf parsley

1/2 teaspoon salt

1/2 coarsely ground teaspoon pepper

6 slices thick-cut bacon, coarsely chopped


    Cook the pasta according to package directions. Drain, reserving 1/2 cup cooking liquid.

Meanwhile, whisk together the eggs, 3/4 cup cheese, parsley, salt and 1/4 teaspoon pepper in a medium bowl.

    Cook the bacon in a large skillet over medium heat until browned and crisp, about 6 minutes. Add the pasta and 1/4 cup of the cooking liquid to the skillet, tossing to combine.     Add the egg mixture and the remaining 1/4 cup cooking liquid and cook, over low heat, tossing constantly, until the sauce is creamy and the pasta is well-coated, about 2 minutes.    

     Serve at once sprinkled with the remaining Parmesan and pepper.