A traditional carbonara sauce is typically made with bacon, eggs, and cheese. We’ve added a little half-and-half for a more silky texture.

　　

Ingredients

serves 4

　　8 ounces bacon (8 slices), cut 1 inch thick crosswise

　　Coarse salt and fresh ground pepper

　　1 pound spaghetti

　　3 large eggs

　　3/4 cup grated Parmesan cheese, plus more for serving

　　1/2 cup half-and-half

　　

Step 1

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

　　

Step 2

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

　　

Step 3

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

　　

Step 4

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

　　Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.