This photo taken Oct. 28, 2009 shows bacon and parmesan cheese which makes this spaghetti carbonara an easy hit. Bacon, as well as every other part of the pig it comes from, appears to be as popular as ever despite worries inside the pork industry. (AP Photo/Larry Crowe)
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.
Start to finish: 20 minutes
Servings: 4 to 6
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.