Quick Spaghetti Carbonara
recipe from Lisa@ The Cutting Edge of Ordinary
1 pound of spaghetti or bucatini
10 slices of bacon
1 cup heavy cream
½ cup Parmesan cheese
5 large egg yolks
Salt & pepper
Additional grated cheese for serving

Cook the bacon in a large skillet over medium heat. Cook until the bacon is brown and crisp. Remove the bacon from the pan and drain on paper towels. Leave the drippings in the pan. Once the bacon is cool enough to handle, break it into pieces.

Whisk the cream, the cheese and the egg yolks in a medium bowl to blend. Whisk in 3 tablespoons of the drippings from the skillet. Set the cream mixture aside and discard the remaining drippings.

Cook the pasta in a large pot of boiling water until al dente. Please don’t over cook your pasta. Mushy pasta is just nasty. Drain the pasta and return it to the pot. Add the cream mixture to the pasta. Toss over medium-low heat until the sauce cooks through and coats the pasta (about 4 – 5 minutes). Mix in the bacon. Salt and pepper to taste. Serve with additional grated cheese.