Easy Spaghetti Carbonara
1 lb. spaghetti
3 egg yolks
½ cup grated parmesan cheese
½ cup heavy cream
6-8 rashers of bacon
2 tablespoons of bacon drippings
1 tablespoon chopped parsley
Prep:
In a bowl mix the egg yolks, parmesan cheese, and heavy cream then, set aside.
Chop the parsley and set aside.
Next, chop the bacon into roughly 1inch pieces and fry-up until crispy and drain on a paper towel. Reserve 2 tablespoons of the bacon drippings.
Boil the spaghetti according to package directions or for 10-12 minutes.
Drain the spaghetti and place back into the pot. Add the bacon drippings, the bacon and the egg and cream mixture. Stir briskly until all the spaghetti is coated well.
Kathleen Rear 