Spaghetti Carbonara

4 ounces uncooked pasta

(spaghetti, linguine, or whatever else your little heart desires)

1/2 cup milk, cream, or half-and-half

3 Tablespoons parmesan cheese


1 Tablespoon chopped, fresh Italian parsley


1/8 teaspoon salt, or to taste


Ground, black pepper, to taste (we like to use lots)


4 to 5 strips crumbled bacon


1/4 cup onion, chopped


1 clove garlic, minced


1-2 eggs, lightly beaten






Remember to quadruple the sauce recipe if your using an entire lb of pasta!


Cook pasta according to package directions until al dente (just done, but not too mushy). Drain pasta and reserve 1/4 cup cooking liquid.






While pasta is boiling, combine milk, parmesan, parsley, salt, and pepper in a small bowl and set it aside.






In a skillet, fry bacon and remove from pan. Drain out most of bacon fat. Add onion and garlic and sauté until softened. Reduce heat to medium-low and add milk mixture and pasta to pan.






In a small bowl, beat egg with a whisk and add the 1/4 cup of reserved hot water. This will temper the egg so it won't immediately scramble upon hitting the hot skillet. Stir egg into pasta. Crumble bacon and add to pasta. Cook for about five minutes, stirring constantly until sauce is creamy.






Serve with buttery garlic bread and salad.