An easy and delicious carbonara that's perfect every time I make it!
Cook the pasta in a large pot according to the package directions. (reserve a cup of the pasta water)
In a saucepan, brown the bacon bits until crispy and drain on paper towels.
Discard of most of the bacon drippings and turn the heat down to low.
Whisk the eggs, half and half, cheese and salt and pepper and set aside.
Add the garlic and red pepper flakes to the pan and saute until fragrant.
Add in the pasta and saute in the drippings, garlic and red pepper flakes until fully coated.
Gently and quickly stir in the whisked eggs, cream and cheese mixture. (Making sure the heat is on very low so that the eggs do not scramble.) VERY IMPORTANT!
Add the reserved pasta water a few tablespoons at a time until you have reached the consistency that you like.
Taste for seasoning. Add more if needed and then sprinkle with chopped parsley.
Best served immediately. Enjoy
*Pancetta is a great substitution for the bacon and is the more Italian meat for this dish.
*A dash of cinnamon or nutmeg also adds a depth of flavor if you are so inclined. Just a suggestion.
Don't hesitate to add or omit any ingredients. This recipe really is just a guide and if you remember to work quickly with the eggs on low heat....the carbonara will be perfect every time.