Spaghetti Carbonara

The past couple of days have been a little hit-and-miss in the kitchen department to be honest, with late appointments for both myself and hubby so it's been take-out, a quick purchase from the store on the way home from work and last minute digging in the freezer, so tonight it was back to the pots and pans.  Saying that though, I still wanted something quick and fairly light, so here's just about one of the quickest pasta dishes you'll find.

Spaghetti Carbonara
2 servings

1/2 lb spaghetti
4 rashers of bacon (cut into inch pieces)
2 large eggs
1/2 cup parmesan cheese, grated + extra for sprinkling
1/4 cup half-and-half OR full cream
salt and pepper

• boil the pasta in a large saucepan of salted water until al dente.
• while the pasta is cooking, in a large skillet cook the bacon pieces over a medium heat until crisp; transfer to a paper-towel-lined plate, and keep the skillet on a low heat to keep warm.
• meanwhile, in a large bowl, whisk together the eggs, cheese, and half-and-half / cream. Set aside.
• drain the pasta, reserving a little of the cooking water in case you need to thin the sauce, and return the pasta to the warm skillet.
• working quickly, add the egg mixture and bacon to the pasta, season with salt and pepper and toss all to combine.  Add some of the reserved pasta water if you want a thinner sauce.
• serve immediately sprinkled with additional parmesan cheese.

 get that pasta boiling.

let the crispy bacon drain well.

eggs, cheese and cream - serious decadence.

smooth and creamy - yum.