Carbonara Pasta II - (Silver Palate)

By Maverick19

Authentic Italian version would use pancetta. American bacon gives it a little different flavor.

Ingredients

• 1 lb. thick sliced bacon, diced
• 2 Tbsp salt
• 1 pound spaghetti, linguine, or pasta of preference
• 3 eggs
• 1/2 cup chopped Italian parsley
• grated imported Parmesan cheese *optional
• freshly ground black pepper to taste

Preparation

Step 1

1. Saute the diced bacon in a small skillet until crisp. Remove with a slotted spoon and drain well on paper towels.

2. Bring 4 quarts water to a boil in a large kettle. Add 2 Tbsp salt and then drop in the spaghetti. Stir with a wooden spoon to separate strands and let water return to the boil. Cook until tender, but not mushy, about 8 minutes, although cooking time will vary.

3. Meanwhile, beat the eggs thoroughly in a large bowl suitable for serving. Have the cooked bacon and the chopped parsley ready at hand.

4. when the pasta is done, drain it immediately in a colander, shaking briefly to eliminate excess water.

5. Pour drained hot spaghetti into the bowl of eggs and immediately begin tossing it. As the strands of pasta become coated with the beaten eggs, their heat will cook the eggs.

6. Sprinkle on bacon dice and chopped parsley and fresh pepper, toss again, and serve immediately. Grated Parmesan is optional.