Comfort Cooking

When the boys were little, I ran across this recipe in the FoodDay section of the Oregonian. It looked yummy and simple so I made it for dinner. It was a big hit with the boys and has become a year round favorite of not only our family but just about every friend who has been over to eat. It's the first thing asked for if I ask the kids what they want me to fix for dinner. It's been a requested meal for birthdays over the years. I always make a large amount because the kids will warm it up for leftovers - in fact they ask for leftovers. So, here is the big recipe. Halving it is easy.

Spaghetti Carbonara

2 lbs. spaghetti or rotini (I prefer to use the rotini as it grabs the goodies better)
2 lbs. bacon, chopped and fried until crisp
6 eggs - scrambled
1 1/2 - 2 c. freshly grated Parmesan
1/4 c. (approx.) olive oil

While the rotini is cooking, fry the bacon until crisp. When it's cooked, drain most of the fat leaving just enough in the frying pan to cook the scrambled eggs in. Put the bacon on a paper towel to drain the fat away. Place the cooked and drained pasta into a large bowl. Add the olive oil and mix until covered but not drippy. This is really kind of an eyeball amount. Cook the scrambled eggs until just soft, and add to the pasta. Add the bacon and Parmesan and mix up all the goodies and pasta together. Serve immediately.

From our family to yours...enjoy!