CARBONARA

Ingredients

• 4 oz Spaghetti

• 1/4 cup reserved pasta water
  4 strips Beef Bacon, chopped

• 2 Eggs
  1 1/2 oz Pecorino Romano, grated
  Freshly cracked black pepper

Directions

Step 1
Fry the chopped beef bacon by distributing evenly onto a cold pan, bring to medium heat, and cook slowly for about 3-4 minutes, or until crispy. Remove from the pan to a paper towel lined plate.

Step 2
In a small bowl, beat the eggs and mix together with cheese.

Step 3
In a large pot, bring salted water to a boil (1 tablespoon salt for every 2 quarts of water.)  Once the water has reached a high boil, add pasta and cook uncovered at a rolling boil to al dente, 2-3 minutes or as directed on package. Once done, reserve 1/4 cup of the pasta water, then drain spaghetti.

Step 4
Bring a large pot of salted water to a boil. Add pasta and cook until al dente, 8 to 9 minutes. Once pasta is done, reserve 1 cup of the pasta water, then drain.

Step 5
Turn heat off, and quickly add the egg and cheese mixture into the pan. It's the heat of the pasta that will cook the eggs sufficiently, and create a creamy sauce. Toss everything to combine. 

Step 6
Add freshly cracked pepper, plate, and enjoy!