Spaghetti Carbonara

This recipe has to rank high among our family's most favorite pasta recipes. Not only is it delicious, but it is quick and inexpensive!

Spaghetti Carbonara
16 oz. spaghetti
8-10 slices bacon, chopped
2 cloves garlic, minced
1/4 cup onion, chopped fine
4 eggs, well beaten
1/4 cup heavy cream
1/2 cup freshly grated Parmesan Cheese
1/4 cup Italian parsley, chopped roughly

Cook pasta according to the directions on the package. Remember to heavily salt the water or your pasta will have no flavor. It is impossible to salt pasta after it is cooked.

In a saute pan, add the bacon and onion. Saute until the bacon is crisp. Add the garlic to the pan a couple of minutes before the bacon is ready. If you add it sooner, it will overcook and become bitter...yuck!

In a large bowl, add the eggs, cream, half of the cheese, and half of the parsley. Beat until well combined.

Drain the bacon mixture and add it to the egg mixture. Mix well.

Add the cooked pasta to the mixture, top with remaining parsley, Parmesan cheese, and freshly ground black pepper. If the sauce seems dry, add up to a 1/4 cup of the pasta water. Toss and serve.

Some people are concerned about eating raw eggs. We raise our own chickens, so I know the eggs are fresh and the birds are well taken care of. Besides...if I gave up raw eggs, I would also have to give up cookie dough, and cake batter, and eggs fried over-easy! What a sad thought!