PASTA CARBONARA~ From StoneGable's Kitchen

I all but forgot about this quick and delicious Italian classic. The eggs in the recipe with some added pasta water give it a creamy look and taste without using heavy cream. Make this when you need to get dinner on the table in a hurry and don't have a lot in the frig. I always keep chopped bacon in the freezer.This is the ultimate "pantry meal"!

1 box spaghetti, cooked according to directions, drained reserving 1/2-1 cup pasta water

2 TBS good olive oil

4 ounces pancetta or  bacon, cut into small chunks

4 garlic cloves, finely chopped or pressed

2 large eggs

1 cup Parmesan, grated


handful of fresh parsley, chopped

While the spaghetti is cooking, heat oil in a large skillet over medium heat. Add pancetta (my vote) or bacon. Cook until crisp. Add garlic and  cook for 1 minute. Add drained pasta to the pan and stir to mix, about 2 minutes while still on the heat. Remove from heat.

Beat eggs in a bowl and add Parmesan cheese. Beat to incorporate. Add egg mixture to the spaghetti and vigorously mix to gently cook the egg mixture without scrambling the eggs. Add hot past water until the consistency is creamy. Serve with additional Parmesan cheese.