Pasta Carbonara was never part of my family’s Christmas Eve tradition. There were years when people went to midnight mass and other years when we’d go to friends for oyster stew and wonderful desserts, but there were never hard and fast rules for the night before Christmas. So I was a little amused when a friend asked if we were doing the Feast of the Seven Fishes this year. “No, actually we’re doing the Feast of the Seven Bacons.”
- 1 pound spaghetti or linguini
- Olive oil
- 4 thick slices bacon, sliced into 1/2″ lardons
- 2 thick slices ham, sliced into 1/2″ strips about 1″ long
- 2 large eggs
- 1/2 cup grated Parmesan
- 1/4 cup heavy cream (optional)
- Salt and coarsely ground pepper
Bring a large pot of heavily salted water to a boil and cook the pasta until al dente.
While the pasta is cooking, put a little olive oil in a sauté pan and cook the bacon and ham over medium heat until the bacon is browned. Remove from the heat and set aside.
In a small bowl, beat the eggs, add the cheese, pepper and cream and mix until well combined.
Drain the pasta, keeping a little of the pasta water and return all of it to the pot. Add the egg mixture and the bacon and toss to mix until everything is well combined (the heat of the pasta and bacon will cook the eggs). Garnish with the scallions, serve with additional cheese and pepper and enjoy!