Penne Carbonara

• 1 bag Penne Noodles
• 1/4 cup Heavy Cream
• 4 Eggs
• 1/2 lb Bacon (Substitute 1 pkg Pancetta Bacon)
• 1 tsp Extra Virgin Olive Oil
• 2 tbsp Italian Parsley
• Salt and Pepper
• 3/4 cup freshly grated Pecorino-Romano Cheese (Substitute Parmesan)

1. 1. Fill a large pt with water. Add salt. Bring to a boil
2. 2. Add pancetta/bacon to a cold saute pan and cook slowly over a low heat for 10-15 minutes or until crisp/cooked. Set aside
3. 3. Drop the pasta into the boiling water and cook according to pkg instructions, roughly 6-9 minutes, or until al dente.
4. 4. While pasta cooks, combine the eggs, cheese, cream and oil in a bowl and beat with a whisk until completely mixed and well blended.
5. 5. Drain Pasta and toss with the egg and cream mixture. Add the cooked bacon and chopped parsley. Serve immediately.

penne noodles, heavy cream, eggs, bacon, olive oil, italian parsley, salt, freshly grated pecorinoromano cheese

Taken from www.epicurious.com/recipes/member/views/penne-carbonara-50176042 (may not work)