Classic Spaghetti Carbonara

Recipe Ingredients

1/2 lb	227g / 8oz	Bacon - chopped
1 tablespoon	15ml	Chopped garlic
		Freshly-ground black pepper - to taste
1 lb	454g / 16oz	Fresh spaghetti - cooked al dente
4 lbs	1816g / 64oz	Eggs - beaten (large)
		Salt - to taste
1 cup	198g / 7oz	Freshly-grated Parmigiano-Reggiano
1 tablespoon	15ml	Finely-chopped fresh parsley leaves

Recipe Instructions

In a large saute pan, over medium heat, cook the bacon until crispy, about 6 minutes. Remove the bacon and drain on paper towels.

Pour off all of the oil except for 3 tablespoons. Add the garlic. Season with black pepper. Saute for 30 seconds. Add the crispy bacon and the pasta. Saute for 1 minute.

Season the eggs with salt. Remove the pan from the heat and add the eggs, whisking quickly until the eggs thicken, but do not scramble. Add the cheese and re-season with salt and pepper. Mound into serving bowls and garnish with parsley.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1C66) - from the TV FOOD - NETWORK

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