Spaghetti Carbonara

I have never made this simple dish before but I had a feeling I was going to love it since it had roasted garlic in it. And let's face it; anything with roasted garlic is bound to be good.



Spaghetti Carbonara with roasted garlic
Adapted from The Sutter home Napa Valley Cookbook

4 to 6 garlic cloves, peeled

2 tablespoon butter, at room temperature

salt

1/2 lb dried spaghetti

1/2 lb sliced bacon

2 eggs room temperature, lightly beaten

1/4 light cream or half and half

1/3 cup grated Parmesan cheese

Pepper

Peel the garlic and wrap it in foil. Place in 350 degrees oven. Roast for 30 minutes or until soft and golden brown.

Unwrap the garlic and mash it in a small bowl with the butter. Set aside

In a large pot bring 4 quarts of water to a boil and cook the spaghetti until al denta.

In a skillet, cook the bacon over medium heat until crisp, Transfer to a paper towel. Crumble when cool and set aside.

In a small bowl whisk the eggs and cream until blended well. Set aside.

TO Assemble

Drain the spaghetti and rinse the pot and return to stove over the lowest heat. Add the garlic butter and stir to coat bottom of pan. Add spaghetti and toss to coat. Remove from heat and add egg mixture. Stir constantly until it has thickened and formed a sauce. Add bacon and cheese along with salt and pepper to taste. Toss to coat.

Serve immediately.