This Carbonara recipe brings back such happy memories for me. When my children were young and we lived in Florence, we would go to Rome for a weekend – lucky for us, we discovered a fabulous Trattoria/Hostaria – da Edmondo. They were generous enough to share their recipe with me and I have been making it ever since, to the delight of my family and friends! And I am happy to share it with you now!

Lisa’s Carbonara (or Eggs and Bacon, Italian Style!) Ingredients:

1 stick unsalted butter

1/4 cup Extra Virgin Olive Oil

1 lb thick sliced bacon or pancetta, cut into 1 inch pieces

8 cloves of garlic, chopped

1 1/2 lbs spaghetti

6 large eggs

2 cups grated Pecorino Romano or Parmigiano Reggiano

2-3 teaspoons freshly ground black pepper

Lisa’s Carbonara (or Eggs and Bacon, Italian Style!) Directions:

Bring a large pot of salted water to boil. Meanwhile, melt the butter in a large skillet. Add the olive oil. Add the bacon and garlic and cook until the bacon is very crisp. Remove the bacon and garlic from the skillet, using a slotted spoon, and drain on paper towels.

Add the pasta to the boiling water and cook until al dente, about 8 minutes. Meanwhile, in a large serving bowl, whisk together the eggs, cheese, and pepper.

Stir in the bacon and garlic. Drain the pasta and add it to the bowl. Toss until the pasta is well-coated with the egg mixture. Serve immediately.