Quick and Easy Spaghetti Carbonara

Make a creamy pasta dish the easy way

What a tasty way to enjoy spaghetti - in a lightly creamy carbonara sauce. While a true Italian recipe would call for pancetta, it's fine to use regular bacon - the best quality you can find. This is a terrific heartwarming meal that can be made on the fly - when you have run out of time and energy!

Spaghetti Carbonara
(approximately 4 servings)

¾ cup half-and-half, brought to room temperature
3 egg yolks, brought to room temperature and beaten
1/3 cup grated Parmesan cheese
1/2 teaspoon ground pepper
8 slices bacon, cooked and chopped
1 garlic clove, minced
½ pound spaghetti
2 Tablespoons chopped fresh parsley (or flakes)
¼ cup green onions, sliced into rounds

Blend the half-and-half, egg yolks, Parmesan, and pepper. Warm oil in a skillet and add garlic; cook until lightly browned. In a larger pot, cook spaghetti according to directions on package. Drain and immediately return to pot. Add garlic. On low heat, blend in half-and-half mix and toss well. Add the bacon and parsley. Continue stirring until mixture thickens.

Warm a serving bowl and turn out spaghetti. Serve immediately. Try a wonderful crusty baguette to complete the meal. Can be kept in refrigerator for next-day leftovers.