There is no such thing as too much bacon

Pasta Carbonara

There is nothing to joke about when it comes to bacon.
Bacon is very serious business.
Let's start with this one simple and often forgotten fact: bacon = pork.

Shocking I know, but this is a truth that cannot be disputed or denied. There is something magical about bacon. It seems as though it is its own entity, its own food group. Perhaps even its own religion. (Zen Baconism?)

So it seems that today has been declared pork blogging Sunday, which is a sacred day for a bacon lover such as I am. I decided to go old school and indulge in an old favourite. When it comes to bacon, there is no need to complicate things. I mean who cares what you put under it, you're really only interested in the bacon anyway, right?
Don't deny it, you can't hide the bacon love.

Pasta Carbonara is very easy to make, and you can find recipes everywhere. More than likely, you already have your own favourite. This recipe uses raw egg yolks, which is of course not recommended for children or pregnant women. So JA, you big-bellied mama-to-be, never you mind about this pasta carbonara. Shoo!

Pasta Carbonara
This recipe makes enough carbonara sauce for 2 small portions or 1 large portion of pasta, depending on how saucy you like it. You can easily double the recipe if you want.

Tagliatelle (or linguine or any pasta you like for that matter) for one or two people.
2 egg yolks
1/2 cup of heavy cream
3/4 cup grated parmesan cheese
as much bacon or pancetta as you wish to have, a good handful of bits per person is how I like it
chopped parsley (optional)
additional grated parmesan
salt and pepper

Dice your bacon and cook according to desired crispness. (or dice after cooking if you prefer)
Drain on paper towel. Reserve the bacon grease.
Mix 2 egg yolks with 1/2 cup of heavy cream and 3/4 cup of grated parmesan cheese. Add salt and pepper to taste.
Cook your noodles and strain, reserving some of the starchy water.
Put the noodles back in your saucepan and add a teaspoon or two of the bacon grease to coat the noodles (this prevents the cream sauce from soaking right into the noodles).
Add your egg mixture to the noodles and combine well. If the sauce is too thick add a bit of your reserved starchy water. This is all dependent on how you like it.
Mix in your bacon bits right into the sauce and noodles or pile them on top as I did.
Serve it up in a bowl or two and sprinkle with additional parmesan, chopped parsley and freshly ground pepper to taste.