Spaghetti Carbonara - Recipe | Michele Anna Jordan
Here, I give you my best Spaghetti Carbonara, adapted from a recipe in The Good Cook's Book of Salt & Pepper, to highlight a new bacon I was trying,
Ingredients
- 8 to 10 ounces dry bucatini, spaghetti, or other strand pasta
- Kosher salt
- 6 to 8 slices best-quality bacon, fried until crisp and drained
- 2 large or 3 small farm eggs
- 3 garlic cloves, peeled
- 4 ounces grated cheese (see Note below)
- Black pepper in a mill
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