Easy Spaghetti Carbonara

WHAT YOU WILL NEED:
1 lb spaghetti
¼ cup heavy cream
4 eggs
½ lb bacon, cut into ½-inch dice
1 tsp extra virgin olive oil
2 Tbsp chopped Italian parsley
Kosher salt and ground black pepper, to taste
¾ cup freshly grated pecorino-romano cheese (parmesan may be substituted)

HERE'S HOW:

1. Fill a large soup pot with water and add a handful or so of Kosher salt. Stir and taste (it should taste like seawater). Cover the pot and heat ant let it boil. Drop the spaghetti and cook until tender but still firm to bite (about 6 to 9 minutes)  or as per package instruction. When done, drain the pasta. Set aside.
2. In a cold sauté pan, cook the diced bacon slowly over a low heat for 10 to 15 minutes or until crisp. Remove bacon from pan and drain on paper towels.
3. Combine eggs, cheese, cream and olive oil in a large bowl and beat with a whisk until completely mixed.
4. Toss pasta with the egg and cream mixture. Add cooked bacon and chopped parsley. Add grated cheese if desired. Serve at once.

Serves 4