Spaghetti Carbonara

My adoration for this meal cannot be understated. This is everything I love in life all in one bowl. OK...not EVERYTHING, but most of the things. The heat from the cooked pasta melts the Parmesan cheese and warms the sauce through while the salt bacon gives flavor and crunch. Then lots of cracked black pepper for the perfect heat.  I would eat this every night for dinner and every day for lunch and then I would be the happiest 900 pounds woman to ever live. Alas, all things in moderation. This is being added to Mark and my regular rotation and I think HE should be the one to make it from now on. This is still technically a raw egg preparation, so if you are worried about salmonella, you'll have to skip this one. As an eggs-over-easy girl, salmonella has never been high on my worries list, so I eat this with abandon.

Spaghetti Carbonara
Ingredients:
1/2 box spaghetti pasta
6 slices bacon
2 cloves garlic
1/2 cup white wine
1 cup Parmesan cheese
2 eggs
1 tsp. fresh cracked pepper

1.  Add the pasta to salted, boiling water and cook according to the package instructions.
2.  Slice the bacon into small pieces and brown in
3.  Add the coarsely chopped garlic and turn the heat down to medium.

4.  Add the white wine and the cooked pasta.  Allow this to cook together for 5 minutes.

5.  In a large bowl, grate the Parmesan cheese and add the eggs, a sprinkle of salt and the pepper.

6.  Whisk together until it forms a well combined sauce.

7.  Pour the pasta with bacon and any liquid in the pan into the Parmesan/egg bowl.  Toss with tongs until well combined.  The hot pasta will cook the eggs slightly and melt the cheese. 

Serve up and enjoy immediately.

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