Spaghetti Carbonara

I'll be the first to admit that when my friend C mentioned making 'spaghetti carbonara' I flat out had no idea what he was talking about.  Turns out it is a yummy pasta meal!  The only thing to be careful of is this recipe is extremely time-sensitive.  By this I mean that it needs to be eaten right after it's made otherwise it congeals.

1 lb spaghetti

1/4 C heavy cream

3 eggs

1/2 lb bacon, cut into small strips/pieces

1 tsp oil

1/2 an onion, chopped

1 clove garlic, minced

1/2 C parmesan cheese 

salt & pepper

1 TB fresh parlsey (optional)

Fill a large pot with water and a pinch of salt.  Heat the water until boiling.

While the water is prepping, add the bacon to a pan and cook slowly (medium-low heat) until crispy.  Removed the bacon from the pan and once it has cooled, break into small pieces.  Set aside.  Add the chopped onion to the pan (you can keep a bit of the bacon grease to aid with the cooking or drain and use a touch of olive oil) and cook until slightly translucent.  Add the minced garlic and cook for 1 minute. Set aside.

Once the water has boiled, add the spaghetti and cook according to the package until they become al dente (i.e. tender but a little firm to bite).

While the pasta is cooking, combine the eggs, cheese, cream, and oil into a bowl and whisk until mixed.  Once the pasta is cooked, drain completely and return to the pan.  Pour the egg mixture over the spaghetti and toss until the pasta is coated.  Finally add salt and pepper to taste, the bacon pieces, and finely chopped parsley.  Serve immediately and enjoy!

Adapted from: http://culinaryarts.about.com/od/pastanoodles/r/carbonara.htm