Pasta Carbonara (Jensen's)

PASTA CARBONARA

1 lb spaghetti (could also use farfalle or penne)

½ lb pancetta or bacon, diced

4 eggs (room temperature)

1 T garlic, finely minced

½ cup heavy cream (room temperature)

1 cup grated parmesan cheese (plus additional for garnish)



Boil pasta in liberally salted water until al dente. In a small bowl, beat eggs and add garlic, cream and parmesan cheese and set aside. Sauté bacon until crisp in a very large skillet with sides. Remove bacon and discard all but 3 T bacon drippings. Return bacon to pan and add cooked and drained pasta. Toss until completely coated. Remove pan from heat and pour in egg mixture. Whisk together quickly until the eggs thicken. If you work quickly and off the heat, the eggs should not scramble. Serve immediately with additional parmesan cheese. We love to add peas to our carbonara. I usually throw a bag of frozen ones in with the pasta for the last minute of cooking time.