Spaghetti alla carbonara (4-5 people)
1 package of thick cut bacon cut in strips
4 T parmigiano
1 lb spaghetti
1 1/2 or 2 T Rock salt (or regular salt)
1/2 cup pasta water (the water the pasta cooks in)
Cut up a package of bacon into strips.
Cook it until it’s a little crunchy, drain all fat.
In a bowl whisk together 4 eggs, add 4 tablespoons of parmigiano cheese and some ground pepper.
Bring pan with water to a boil add 1 1/2 tablespoons of rock salt (if you don’t have it use regular salt).
Add 1 lb of spaghetti to the boiling water. Set a timer to be sure pasta doesn’t overcook.
Take a 1/2 cup of the water pasta is cooking in and set it aside.
As soon as pasta is ready drain the pasta and put back in the pan, add the bacon and egg mixture.
Stir quickly, then add the pasta water a little at a time. If it gets too dry add more water.
Serve and eat immediately.