Spaghetti Alla Carbonara

Spaghetti Alla Carbonara

So fancy, so delicious! Easy, too. This Carbonara is a rich (bacon butter, and egg yolks? you don't say?)
, so it's good for a special meal. I think you could also get little ones to eat this if you called it "Breakfast Spaghetti".

I had to be careful with timing here, so everything comes together at the right temperature and the right time. We weren't totally comfortable with how liquid-y the sauce was in the end, so we popped it in the microwave a couple times and that did the trick.

Spaghetti Alla Carbonara
--Actually, “Al Moro”

Ingredients:

1 lb. spaghetti or spaghettini
1/2 lb bacon (buy pancetta at an Italian deli) cut very small
2 TBSP olive oil
3 tbsp butter
1 red-pepper pod
1/4 tsp oregano
3 eggs
salt and pepper
3 TBSP parmiggiano, grated

Directions:

Saute bacon until cooked but not crisp in oil and butter with red-pepper pod. add 1/4 tsp oregano. remove pepper pod. 

As spaghetti cooks in lots of salted water, beat the eggs until frothy in a serving bowl, adding salt, pepper, and Parmesan. Mix in the cooked bacon and some of the drippings, being careful not to curdle the eggs; when spaghetti is al dente and has been quickly drained, add it to the other mixture and mix well. serve with Parmesan, if desired.