Spaghetti Carbonara

Instructions

1. On the stovetop, bring one large pot of water to a boil to cook the spaghetti.  It should be salty, but be careful with how salty, because we're going to temper the eggs with this later, and there is also going to be salty bacon.  Most recipes say to make it "taste of the sea.'  I say make it taste of the low sodium sea.  Toss your pasta in when the water begins to boil, and follow the instructions make it al dente (or not, if you really hate that). 
2. Meanwhile, bring another large and deep pot to temperature over medium-high heat. Slice your bacon into bite-sized pieces, and toss in the pot. 
3. While your bacon and pasta are cooking, whisk your eggs together completely, and then whisk your shredded cheese into the eggs.  Add the tiniest bit of salt, and a normal amount of pepper to the eggs and whisk until incorporated. 
4. When your pasta is done cooking, drain off the water, but retain the water. 
5. Temper your eggs with about 1/2 cup of the pasta water by slowly whisking in the tiniest bit at a time.  Whisk it very quickly.  We're trying to raise the temp of the eggs enough that they don't scramble when hitting our pasta. 
6. Take your bacon off the heat (assuming it's cooked) and toss your drained pasta into the bacon pot. Do not drain off the grease. This is why we used a big pot.  Toss the pasta well into the bacon/grease. 
7. Slowly stir in your egg/cheese mixture.  I like to do this with tongs, but you could totally use a pasta spoon.  Keep the pasta moving a lot because we're still trying to be careful about cooking the eggs too much here.  
8. Once the pasta is covered in the creamy sauce, it's ready to eat.  Plate it and top with parmesan. 

Make it a meal with our Chicken and Gnocchi Soup!