You know what bothers me? All those people who whine about salmonella.
"Don't eat raw cookie dough, L.Z.! You'll die from salmonella!"
"Don't order your eggs over-easy, L.Z.! You'll die from salmonella!"
"Don't go outside, L.Z.! You'll die from salmonella!"
Okay, well, maybe not that last one...but really, people. If eating a spoonful of cookie dough is going to kill me, if dunking my toast in a deliciously runny yolk is going to yield a life-threatening illness, etc...then I'm just going to accept my mortality and keep at it.
So this recipe is for you, all you egg nay-sayers! I dedicate it to all the people who bleach their children's toys daily, who order their steaks well-done, and apply hand-sanitize after every human contact encounter.
(this is also one of those recipes that requires you to just sort of wing it. For all you cooking newbies out there- I know, I know...there's a special place in hell for me....)
You'll need the following:
-Pasta (I'm going to recommend linguine and advise against using wheat pasta)
-3-4 eggs or 6-8 egg yolks
-3-4 TB heavy cream
-1 C grated Parmesan (not the stuff in the can!)
-2 cloves garlic, finely minced
-6 slices of thick bacon, diced
-Salt and Pepper
Cook pasta according to package- make sure to salt the water! While the pasta is cooking:
Whisk together 3-4 eggs with the 3-4 TB of cream and the cheese. For those of you who aren't hardcore enough to use whole raw eggs, go ahead and use double the amount of just egg yolks (6-8), as well as double the cream. Set aside
Add diced bacon to a skillet and cook through. You're looking for tender/chewy bacon here, not crispy. Toss in your garlic and saute it with the bacon for a few minutes. When the pasta is done, drain and add it to the bacon skillet. If your skillet has a lot of extra bacon grease, go ahead and drain out a few spoonfuls before adding in the pasta. My bacon was fairly lean this time around, so I didn't do any draining.
Once the pasta has been thoroughly tossed with the bacon, pour in your egg mix. Toss the pasta and egg together quickly- you want to 'cook' the eggs with the warmth of the pasta/pan/bacon, but you don't want to end up with chunks of scrambled eggs instead of a creamy sauce. When the egg mix has been fully incorporated and has formed a thicker, sauce-like consistency, season to taste with salt/pepper and serve immediately.
Just a note- I don't think Pasta Carbonara reheats as left-overs very well, so you should feel free to eat the entire pan in one go.