Linguine Carbonara

• 8 strips Thick Cut Bacon, Cut Into 2 Inch Pieces
• 1 pound Dry Linguine Noodles
• 3 whole Large Eggs
• 1/2 cups Half-and-Half Cream
• 3/4 cups Fresh Grated Parmesan Cheese, Plus Extra To Serve
• 1 teaspoon Salt
• 1/2 teaspoons Fresh Ground Pepper
• 1 Tablespoon Fresh Chopped Parsley

1. In a large skillet, cook the bacon over medium high heat, stirring occasionally, until crisp, 8-12 minutes.
2. Transfer to a paper towel-lined plate.
3. Meanwhile, in a large pot of salted water, cook the pasta according to package directions, until al dente.
4. In a large bowl, whisk together the eggs, half-and-half and Parmesan cheese.
5. Set aside.
6. When the pasta is done cooking, drain, leaving some water clinging to it.
7. Working quickly, add hot pasta to the egg mixture and toss well until a thick sauce covers all the noodles.
8. Add in the bacon and toss gently.
9. Season with salt and pepper to taste.
10. Top with the fresh chopped parsley.
11. Serve immediately with additional Parmesan cheese.

bacon, linguine noodles, eggs, cream, parmesan cheese, salt, fresh ground pepper, fresh chopped parsley

Taken from tastykitchen.com/recipes/main-courses/linguine-carbonara/ (may not work)