Spaghetti Carbonara

I just tried this recipe straight from the Martha Stewart Everyday Food blog. I was running low on groceries (as well as the grocery budget for the week!) and I basically had everything to make this. It turned out really tasty! The recipe says it serves 4, but it made a TON! Tony and I had seconds, and even a wee bit of thirds each, and there is still plenty left for a few more meals.

Spaghetti Carbonara

1 pound spaghetti
8 ounces (8 slices) bacon, cut 1 inch thick crosswise (I cooked and crumbled the bacon)
Coarse salt and freshly ground pepper (I used regular salt and pepper)
3 large eggs
3/4 cup grated Parmesan cheese, plus more for serving (I used shredded)
1/2 cup half-and-half

Directions:

Set a large pot of water to boil (for pasta). In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 12 minutes; transfer to a paper-towel-lined plate.

Salt boiling water generously; add pasta and cook until al dente, according to package instructions.

Meanwhile, in a large bowl, whisk together eggs, Parmesan, and half-and-half. Set aside.

Drain pasta, leaving some water clinging to it. Working quickly, add hot pasta to egg mixture. Add bacon; season with salt and pepper, and toss all to combine (heat from pasta will cook eggs). Serve immediately, sprinkled with additional Parmesan cheese.

** I was a little skeptical about the raw eggs, because I wasn't sure if they would really get cooked or not from the heat of the pasta. I still don't know if it really cooked them or not, but it was tasty, so I will just trust the recipe!