Carbonara

serving 5
1 pound bacon thick cut, diced into 1-inch cubes( I fried bacon first then I cut it)
 salt and freshly ground black pepper
6 eggs, at room temperature
1/2 cup heavy cream, at room temperature
1 1/4 cup freshly grated Parmesan
1 pound dried penne
1 tablespoons chopped fresh parsley leaves( optional)

Directions

Heat a large saute pan, until hot. Add bacon and saute until golden brown and crispy, about 5 minutes. Season with black pepper and remove pan from heat. Cut bacon in small, drain some of the fat and add bacon back into pan.

In a medium bowl, beat the eggs and cream. Season with  pepper. Stir in Parmesan, reserving 2 tablespoons for garnish.

In a large pot, boil 6 quarts of salted boiling water. Add pasta and cook until al dente, about 8 to 10 minutes. Drain pasta in a colander. Do not rinse with water; you want to retain the pasta's natural starches so that the sauce will stick. While the pasta is still hot, return it back to the pot. Add the browned bacon and mix well. Add the cream mixture and coat the pasta completely. It's important to work quickly while the pasta is still warm so that the cream mixture will cook, but not curdle. Add remaining Parmesan and chopped parsley.

from food network, I changed a couple little ingredients
Came out so good.