Pasta Carbonara

Pasta With Carbonara Sauce

My dad served a mission in Italy, and he brought this recipe back with him. Nobody ever complained at our house when we had this for dinner.

4 eggs

1/4 cup butter or margarine

1/4 cup whipping cream (I used half and half again)

1/2 lb. Bacon, cut up (I used two strips...it was all we had left. Use as  much/little as you want.)

1 lb. Fettuccine or spaghetti

1 cup grated Parmesan cheese

Pepper

Parsley (to garnish--optional)

1-Preheat oven to 300 degrees. Let eggs, butter or margarine, and cream (half and half) stand at room temperature for 2 to 3 hours.

2-In a skillet, cook bacon till brown. Remove bacon and drain on paper toweling. 

3-Heat an oven-proof serving dish in a 300 degree oven.

4-Meanwhile, beat together eggs and cream (half and half) just till combined. Add pasta to a large amount of boiling, salted water. Cook 10-12 minutes or till tender but firm; drain well. 

5-Turn hot pasta into the heated serving dish; toss pasta with butter. Pour egg mixture over and toss till pasta is well coated and the egg is cooked. *If you are worried about the egg being cooked well enough, you can put the pan back in the oven to heat it up some more or do this step on the stove in a hot skillet. The pan should be hot enough to cook the egg if you everything around in it.*

6-Add bacon, cheese, and parsley; toss to mix. Season to taste with pepper. Serve immediately.

Tossing in the hot pan to cook the egg and cream mixture.

Husband's Reaction: "New favorite!" 

Me: "Really???"

Husband: "At least for today, yeah."

But really, it really was so so good.