I am only 38 days into 2012 and already it feels like I am caught in the middle of a tornado. What to do when life feels chaotic — cook, bake and look for comfort in food (or is it comfort food?). This week, a little spaghetti carbonara snuck onto the menu. Although I try my best to avoid indulging in carb excess, some treats are worth the splurge.
8 oz (8 slices) thick-cut bacon, cut 1-inch thick crosswise
salt and freshly ground pepper
3 large eggs, room temperature
3/4 cup Parmesan cheese, grated plus more for serving
1/4 cup half-and-half
1 pound spaghetti
1 1/2 cups peas, either fresh or frozen
1/4 cup butter, softened
1/4 cup parsley, chopped (optional)
In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp (approximately 8-12 minutes). Transfer bacon to a paper-towel-lined plate to drain off excess fat.
Meanwhile, in a large bowl, whisk together eggs, Parmesan cheese and half-and-half. Set aside.
Cook spaghetti according to package directions, adding in peas to cook along with the spaghetti for 3-5 minutes. Drain spaghetti and peas, leaving some water clinging to the spaghetti and return to pot. In a pan, add butter, stirring until it is melted. Add bacon and cheese mixture and toss gently until mixed. Working quickly, add hot spaghetti and peas to egg mixture. Add bacon; season with salt and pepper, and toss all to combine (heat from pasta will cook eggs). Serve immediately in a warmed bowl so that spaghetti does not cool too quickly. Sprinkle with additional Parmesan cheese and parsley.