PASTA - AMERICAN

AMERICAN PASTA CARBONARA
8 ounces dry spinach fettuccine
2 tablespoons olive oil
2 ounces finely-chopped bacon
1 garlic clove, minced
2 large eggs, lightly beaten
1/2 cup grated sharp white cheddar cheese
salt, to taste
freshly-ground black pepper, to taste

Bring a large pot of salted water to a boil, add pasta and cook for 8-10 minutes or until almost
done. Meanwhile, heat olive oil in skillet. Add bacon and saut? for about 5 minutes or until it has
rendered its fat and bits are crisp. Add garlic and saut? for few seconds. Remove skillet from
over the heat, and set aside until pasta is done. Whisk eggs and cheese together and season to
taste with salt and pepper. When pasta is done, drain well and return to pot, off heat. Thoroughly
combine with bacon, garlic and oil. Stirring pasta continuously with a long wooden pasta fork,
slowly pour in the egg mixture. Continue to stir, over low heat, until the eggs thicken into a
sauce. Remove from the heat immediately or eggs will curdle.