In CategoryCooking

On Monday night, I made this for dinner –

And then we all died and went to heaven.

I went twice, because EVERYone in my family ATE IT and RAVED ABOUT IT and did NOT COMPLAIN ABOUT ANYTHING…

…which frankly has never happened to me before.

Mad Hungry’s Spaghetti Carbonara

  • 1 pound spaghetti
  • 1/2 pound bacon, sliced crosswise into 1/2-inch pieces
  • 3 large eggs
  • 1 cup grated Parmesan cheese, plus extra for serving (optional)
  • Freshly ground black pepper

Bring a large pot of water to a boil over high heat and cook the spaghetti. Meanwhile, in a large skillet, cook the bacon over medium-low heat until just crispy, 8 to 10 minutes. Skim off some of the fat. Drain the pasta, add to the bacon in the pan, and toss to combine.

Whisk together the eggs, cheese, and pepper in a small bowl. Pour into the pasta, and combine thoroughly. Serve immediately with extra grated cheese, if desired.

I added a pretty good sized splash of 1/2 & 1/2 to the eggs. I also tempered my eggs a little by gradually whisking in a few tablespoons of the hot pasta water. By the time I added them to the pot, they were probably around room temperature. I have a bit of Raw Egg Paranoia, so after I added the eggs to the spaghetti and got it combined, I put the lid on and let it sit in the hot pot for about 5 minutes, just to make sure everything was cooked.

I love Lucinda Scala Quinn’s recipes so much, I finally broke down and ordered Mad Hungry. I can’t wait to get it.

This post is linked to Mouthwatering Mondays, Tasty Tuesday, Tempt My Tummy Tuesdays, Tuesdays at the Table, Real Food Wednesdays, What’s Cooking Wednesday, Foodie Fridays, Food on Fridays,  and anywhere else I can think of.