Spaghetti Carbonara

A slightly carb-y week, but there's nothing wrong with yummy pasta. Again, it's a regular dish in the house and it's gotten even better now that we use real bacon and not that stuff maple leaf calls bacon. The yummy smokiness, the subtly salty flavour and the pieces that turn into part pork-rind are a truly indulgent addition to what we call carbonara. I was watching a show the other day and the chef was like "it's not the dish if you add cream, true stuff lets the eggs make the silky sauce", but in lieu of Parmesan, whipping cream makes a luxurious sauce.

Spaghetti Carbonara

serves 4

350g spaghetti, cooked
3 eggs
2 Tbsp butter
1 Tbsp bacon grease
1 lb bacon, diced and cooked
2 Tbsp whip cream
salt and pepper to taste

Melt the butter with the bacon grease in a large saucepan.
Beat the eggs and cream together.
Add the pasta to the pan and toss to coat with the butter.
Reduce the heat and pour the egg mix over, stirring well to prevent scrambling.
Season with salt and pepper and toss well.
With the heat off, stir in the bacon.
Serve.

 Enjoy!