Spaghetti Carbonara

Last night I made a recipe from the Everyday Food magazine I got in the mail. It turned out pretty good and was a good change from lugging out the big crockpot. Tim liked it...he had seconds, you know it's good when your husband has seconds of what you make. The recipe was in the March 2006 issue of the magazine. It's a spin off of the Martha Stewart magazine empire. It's actually a really good magazine, I got this one for free to see what it was like. I give this recipe a 3.

Here's the recipe:

Serves 4
Prep time: 30 min.
Total Time: 30 min.

1 lb spaghetti
8 oz bacon (8 slices). cut 1 in. thick crosswise ( I used turkey bacon)coarse salt and ground pepper (I just used regular salt and pepper)
3 large eggs
3/4 cup grated Parmesan cheese, plus more for serving
1/2 cup half and half

1. Set a large pot of water to boil (for pasta). In a large skillet, cook bacon over medium heat, stirring occansionally, until crisp, 8-12 min.; tranfer to a paper towel lined plate.

2. Salt boiling water generously; add pasta and cook until al dente, according to package instructions. (I'm guessing al dente means done).

3. Meanwhile, in a large bowl, whisk together eggs, Parmesan, and half and half. Set aside.

4. Drain pasta, leaving some water clinging to it. Working quickly, add hot pasta to egg mixture. Add bacon; season with salt and pepper, and toss all to combine (heat from pasta will cook eggs).
Serve immediately, sprinkled with additional Parmesan cheese.