Spaghetti Carbonara

I was first introduced to Carbonara back in high school by our Italian Exchange students.  Immediately, I was hooked!  I made it for Chris when we were dating and he was living in Kentucky.  I think this dish is what made him want me to move there!  The kids love this too!  If we don't go out to eat at a restaurant on birthdays, this meal is almost always picked!

Spaghetti Carbonara

1 lb. spaghetti

extra virgin olive oil

1 - 12 oz. package of turkey bacon, diced

4 cloves of garlic, minced

4 eggs

1/4 cup of milk

1/2 cup of Parmesan cheese

black pepper

Italian seasoning

1 ladle of starchy cooking water from pasta

Bring a large stock pot of water to a boil and cook spaghetti al dente.  While spaghetti is cooking, drizzle olive oil in a large skillet and cook bacon over medium heat for about 15 minutes or until crispy.  Add garlic.  It is important to not add the garlic until the bacon is cooked because it will burn and taste bitter.  While bacon is cooking, prepare egg mixture.  Beat eggs, milk, Parmesan cheese and a couple dashes of pepper and Italian seasoning.  Once pasta is cooked, add to skillet of bacon.  Pour egg mixture over pasta.  Stir to coat quickly, so the eggs do not scramble.  If pasta is too dry, add reserved cooking water.  Serve with Parmesan cheese.

Mangia!

~M