BACON. Now that I have your attention.... Pasta Carbonara

Nothing warms up a cold evening like a comforting plate of pasta, and with the inclusion of bacon--you can hardly go wrong. Carbonara is basically all good things in one place.

Let's start with the pasta, the simplest yet maybe the most important part. We have all heard about every possible way to cook pasta, putting oil in the water so it doesn't stick together, how much salt in the water, are whole wheat noodles the way to go... the controversy continues. I am no expert on the matter, but I did learn to cook pasta in Italy, and it was very simple. Oil and water don't mix, so it's honestly a really useless thing to add to your pasta water. Salt is, on the other hand, a necessity. I cannot give a measurement because it is really something you have learn with your own taste. Of course, I would tell you to use Kosher Salt, but that's something I use for everything anyway. I compromise on the health issue, and choose to use whole grain pasta. It is very satisfying, and doesn't taste like the cardboard box like whole wheat pasta does. Again, though, this is personal preference... but I am always right on these things...

So boil some water, salt it (more than you would typically think is a safe way to look at it), and add your pasta. I use spaghetti for Carbonara, it is a classic and perfect choice for the sauce. The best way to keep your long noodles from sticking is to stir them AS SOON AS you put them into the boiling water. Stir them well and often, and don't over cook them! Taste a noodle at about 6 minutes. It should still have a bit of a bite to it, and it will continue cooking after you drain it, and after you add it to the sauce--don't doubt me. IMPORTANT: When you drain your pasta reserve about a cup of the water for the sauce. It is very helpful in making a successful Carbonara sauce rather than scrambled eggs.

The fun part--the sauce. Cut up some bacon and begin cooking it in a hot, dry pan. A whole lb. of bacon will make at least 4 servings so you can adjust that for whatever you need. While the bacon is cooking, whisk together about 6 eggs and a cup of cream... salt and pepper this mixture and set aside. When the bacon is about crispy, remove about 1/3 of the bacon bits and reserve for the fancy finish. Add in a few cloves of garlic, just pressed open with your knife. You can either leave them in, or remove them at the end, depending on your love of garlic. Cook the garlic for a minute or two, just until you really start to smell it. Add in your cooked pasta at this point, and a little bit of the pasta water (Usually about 1/4 to 1/2 a cup will do). Add in the whisked egg/cream mixture, cook about a minute and take off the heat. Continue to cook, off the heat, and stir constantly so the eggs do not scramble. Throw in a handful of parmesan cheese, some parsley (if you'd like some color and freshness), and serve. Top with some of the remaining bacon bits, and paremesan. That's it! EAT!