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This is simply one of my favorite dishes – not to mention, one of my favorite websites. Bacon Spaghetti Carbonara starts with crispy chunks of bacon – straight from the farm. If you are looking for the same effect, visit your local butcher and get the un-sliced smoked bacon. Dice and fry it up. Rest of the instructions below.

VIA: http://confettiinherhair.com/2012/04/date-night-spaghetti-alla-carbonara/

Serves 4 – 6

Ingredients

1 pound dry spaghetti

2 tablespoons extra-virgin olive oil

4 ounces pancetta or slab bacon, cubed or sliced into small strips

4 garlic cloves, finely chopped

2 large eggs

1 cup freshly grated Parmigiano-Reggiano, plus more for serving

Freshly ground black pepper

1 handful fresh flat-leaf parsley, chopped (optional)

Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.

Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until al dente. Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish.