Pasta carbonara, with its assertive combination of bacon, eggs, Parmesan, and lots of black pepper, hails from the region around Rome. The name means “pasta in the style of coal miners” as a nod to its appearance, with the flecks of pepper looking like coal dust. It’s quick and easy to make, and there’s a good chance you already have all the ingredients in your pantry.
1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain and set aside.
2. Meanwhile, heat 10-inch skillet over medium-high heat. Cook bacon 5-7 minutes, or until crisp. Remove bacon from skillet with slotted spoon and set aside. Discard all but 3 tablespoons bacon grease from pan. Add garlic and black pepper and cook 30 seconds. Return bacon to skillet and turn off heat.
3. Add drained pasta to skillet and cook over medium heat 1 minute. Remove skillet from stove and stir in eggs. Allow eggs to thicken but do not put skillet back on stove or they will scramble. Add cheese and season to taste with salt and additional pepper. Sprinkle each serving with parsley and serve immediately.
Note: The bacon and pasta can be cooked up to 3 hours in advance and kept at room temperature. Reheat the pasta by running it under very hot tap water in a strainer until hot before adding the eggs.
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