When the basic ingredients are bacon, pasta, eggs and Parmesan cheese, it's hard to go wrong. This uncomplicated recipe for spaghetti carbonara from Lucinda Scala Quinn's "Mad Hungry: Feeding Men and Boys," comes together in minutes.
SPAGHETTI CARBONARA
• 1 pound spaghetti
• 1/2 pound bacon, sliced crosswise into 1/2-inch pieces
• 3 large eggs
• 1 cup grated Parmesan cheese, plus extra for serving (optional)
• Ground black pepper, to taste
Bring a large pot of salted water to a boil and cook the spaghetti according to package directions.
Meanwhile, in a large skillet over medium-low, cook the bacon until just crispy, 8 to 10 minutes. Skim off some of the fat.
Drain the pasta, add to the bacon in the pan, and toss to combine.
In a small bowl, whisk together the eggs, cheese and pepper in a small bowl. Pour into the pasta, and combine thoroughly. Serve immediately with extra grated cheese, if desired.
Makes 4-6 servings.
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