Zoë's Favorite Recipes: Pasta Carbonara

Pasta Carbonara, the traditional pasta dish of Rome, is a creamy mix of pasta, eggs, pecorino Romano, and black pepper. The name Carbonara comes from the Italian word for carbon, carbone,  and it is believed by many that this dish began as a hearty meal for coalmine workers in the south of Italy. Some even attribute the name to the "carbonari" a secret italian orgainization crucial in the unification of Italy( gotta love a pasta dish based in conspiracy theory) .

Recipe:

1/2 pound bacon, cut into small pieces

4 eggs, room temperature

1/4 cup heavy cream at room temperature

1 cup grated Parmesan cheese

16 ounces dry fettuccine pasta

1/4 cup butter, warm and soft

1/4 cup chopped parsley

pepper

1. Cook bacon until crisp. Drain on paper towels.
2. In medium bowl beat together eggs and cream just until blended. Stir in cheese and set aside.
3. Cook pasta according to package directions. Drain and return to pan. Toss with butter until it is melted. (IMPORTANT: make sure noodles are still hot at this point! I would suggest heating the bowls a bit in the oven before hand) Add bacon and cheese mixture and toss gently until mixed.