Pasta with Carbonara Sauce

 
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This sauce will be enough for 8 ounces of warm, freshly cooked pasta; always reserve a bit of the cooking water to toss with the sauce and hot pasta.

3 slices bacon
1 large egg
1/2 cups heavy cream
Sea salt and freshly ground black pepper
Freshly grated Parmesan cheese
8 ounces freshly cooked pasta such as spaghetti, linguine, or fettuccine. Reserve 1 cup cooking water.

1. Heat a large skillet over medium high heat. Add the bacon and cook until crisp. Transfer the bacon to a paper towel-lined plate to drain and pour the grease from the skillet.

2. In a medium bowl whisk together the heavy cream, salt, and freshly ground black pepper.

3. Put the just-cooked pasta into the skillet you cooked the bacon in and place over low heat.
Turn off the heat, add the egg-cream mixture and some of the hot pasta cooking water, crumble in the bacon, and toss to coat. Top with freshly grated Parmesan cheese. Serve immediately.

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