Rich, creamy and incredibly filling, Spaghetti Carbonara might be the most decadent Italian dish of all time.
Serves: 4 to 6
1 lb. pasta (your favorite – spaghetti is traditional)
2 eggs, well beaten
3/4 cup Parmesan cheese, shredded
3/4 lb. bacon (8-12 slices)
1/4 cup sour cream
2 TB Heavy Cream
¼ cup thinly-sliced scallions
¼ cup diced cherry tomatoes
Cook spaghetti according to package directions.
Meanwhile, in a large skillet over medium heat, cook bacon for 6 minutes, turning once, or until crispy. Drain on a paper towel-lined plate, and crumble.
When spaghetti is done, drain, return to the pan, and quickly toss with the beaten eggs. Then stir in the crumbled bacon (save a little for topping), Parmesan cheese, sour cream, and cream. (Hot pasta will cook eggs.) Finally, stir in the scallions and tomatoes and top with remaining bacon.
Plate, season with salt and pepper, and serve to rave reviews.