Last semester I had two foreign exchange roommates from Italy, which by itself was pretty awesome. Only trumped by the fact that my two Italian roommates happened to be two amazing Italian cooks. One dish that they made time and time again for lunch was Spaghetti ala Carbonara. This dish is probably one of the easiest pasta dishes I have come across while still full of flavor.
½ cup parmesan
4 slices of bacon
1 clove of garlic
Salt and pepper
Pinch of Lawry’s seasoning salt.
1 table-spoon heave cream
First bring 4 cups of salted water to a boil in a 5 quart pot over high heat. Adding a little drizzle of olive oil to make sure the pasta doesn’t stick.
While the pasta is cooking grab a medium bowl and beat your eggs, heavy cream, garlic and parmesan together until creamy adding a little pepper and Lawry’s to taste and set aside.
Place a medium pan over medium heat and cook the bacon until crispy, making sure to drain the fat from the pan when finished. Place the bacon on a paper towel covered plate to drain the fat until cooled and then chop into bite size pieces.
Once pasta is tender, drain the water and pour the pasta into the pan you used to cook the bacon on low heat. Pour the egg mixture over immediately, while the pasta is still hot, and stir until the egg mixture thickens. Once the egg sauce is cooked and coating the pasta remove to a medium bowl and sprinkle your chopped bacon over the top with some extra parmesan and serve.