Spaghetti Carbonara (ala Mama S.)

Spaghetti Carbonara (ala Mama S.)

1lb of Pasta (any long spaghetti pasta of your preference)
3/4lb of Bacon
½ cup of Heavy Cream
2 tablespoons Butter (melted)
4 Eggs
1 cup of Parmesan Cheese (the type that comes in a plastic
can in the pasta aisle)

Start pasta water boiling, but don’t add the pasta yet.

Chop bacon into half inch pieces and fry it till it is very crispy. Drain the grease off a couple
times during the cooking process so that the bacon fries and does not simmer. You need to have approximately 2 tablespoons of the grease left in the pan when the bacon is crispy. Add cream to the pan with the bacon and simmer, stirring occasionally, until the cream cooks down to just a coating over the bacon.

Melt butter and set aside.

Beat the eggs well. Stir parmesan cheese into the beaten eggs. Let it set for a few minutes to allow the cheese to soak into the eggs. If there is liquid (eggs) remaining after the cheese has been allowed to soak for a bit, stir in more cheese and repeat the process until the mixture resembles cooked cream of wheat.

When all of the above steps are completed, cook the pasta according to package directions (make sure it stays al dente).

The next steps need to happen quickly, so BE READY!

Drain pasta. Don’t rinse! Return pasta to the hot pasta pot. Stir butter into pasta. Pour egg mixture onto hot pasta and quickly stir until all of the pasta is coated with the egg mixture. (Eggs will cook from the heat of the pasta) Stir in bacon mixture.

Serve.

Eat.

Enjoy!

(serves approximately 4 people)

It is good as it, but some people enjoy topping their carbonara with red pepper flakes and/or garlic powder.