Spaghetti Carbonara

I was looking for a way to use up some left-over bacon and modified an old recipe to make this deliciously comforting, creamy, cheesy pasta sauce. I served it over spaghetti, but you could serve it over any pasta of your choice.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 12  slices bacon, cut into 1-inch pieces
• 8  ounces spaghetti, cooked and kept warm
• 1  egg, beaten
• 1  cup milk
• 2  tablespoons butter
• 1⁄2 cup parmesan cheese
• 1⁄4 cup scallion, thinly sliced
• 1⁄4 teaspoon black pepper, freshly ground (or to taste)

Directions

1. In a large skillet, cook bacon until crisp. Remove bacon from pan with a slotted spatula and place in a single layer between two pieces of paper towel to remove excess grease.
2. Cook pasta according to package directions, drain and keep warm.
3. Combine egg, milk and butter in a medium saucepan. Cook and stir over medium heat until mixture coats the bottom curve of a metal spoon. Do not boil.
4. Add cooked bacon, parmesan cheese, scallions and pepper to sauce and stir gently to combine.
5. Serve over spaghetti (or any pasta of your choice).