Spaghetti alla Carbonara (Spaghetti with Ham and Eggs)

The Gourmet's Guide to Italian Cooking, 1973

20 minutes — 4 Servings

Ingredients

12	ounce	spaghetti
8		bacon rashers (i.e. strips of bacon)
2		eggs
		a little olive oil
2	tablespoon	single cream (light cream or half-and-half will work)
		parmesan cheese (grated)

Instructions

This simple but delicious combination comes from Rome and is equally good as a starter or as a main course.

Cook the spaghetti as directed. Five minutes before it is ready, chop the bacon rashers into small pieces and fry gently in a little olive oil for 3 minutes. Beat 2 eggs with 2 tablespoons single cream. Drain the spaghetti thoroughly and transfer to a warm dish. Add the fried bacon (and any left-over oil or fat from pan), the egg mixture and 2 or 3 tablespoons grated Parmesan cheese. Toss with two forks until the eggs thicken and scramble with the heat from the pasta. Accompany with extra Parmesan cheese.