Spaghetti Carbonara

I don't know of any other pasta recipe that is as quick and as good as this one.

  • 3/4 pound pancetta, sliced and diced  
  • 2 tablespoons olive oil  
  • 5 eggs  
  • 1/4 cup heavy cream  
  • 3/4 cup grated parmesan
  • 1/4 cup minced parsley
  • Black pepper to taste
  • 1 lb. spaghetti

Sauté the pancetta in oil until slightly crisp. Pour off the fat and let the pancetta cool.

Beat the eggs and mix with the cream, the parsley, pepper to taste, and half the parmesan. (May be prepared ahead up to this point.)

Cook the spaghetti, drain, and mix with the egg mixture and pancetta. (The hot pasta should begin to cook the eggs.) Serve immediately with the remaining parmesan.