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Carbonara Sauce:

Ingredients:

4 tbsp Butter
8 Slices Bacon Cut Into Quarters
2 Eggs
2 Egg Yolks
1 tsp Red Pepper Flakes
1 Cup Parmesan Cheese
1/2 Cup Heavy Cream
1 tsp Salt
Black Pepper
1 Pound Spaghetti Pasta
8 Quarts Water

Method:

1. Cream the soft butter. In another bowl, beat the eggs & yolks and whisk until blended, add 1/2 cup of the cheese. Heat large casserole dish in 200F oven. Bring the water & salt to boil in a large pot. Meanwhile, fry the bacon in a skillet over medium heat until crisp. Pour off half of fat and stir in red pepper flakes and the cream. Bring the cream mixture to simmer and keep warm until the spaghetti is done.

2. Transfer cooked spaghetti to heated serving bowl and stir in creamed butter. Coat well. Stir in the hot bacon & cream mixture and finally the beaten eggs and cheese. The heat of the pasta will cook the raw eggs. Taste and season with salt and pepper.

3. Serve with remaining grated cheese. I like to use a strong cheddar for this sauce as I prefer it to parmesan.

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