Pasta carbonara is about as classic, delicious and simple a pasta dish as can be found.
I know I sound like a broken record, but your success with this dish will depend largely on the quality of ingredients you use: farm-fresh eggs, an imported-Italian pasta, not overcooked, real Parmigiano-Reggiano and the best bacon you can find.
Talk about comfort food. This is another recipe that will restore your culinary soul when all else goes wrong. Make a big bowl, hold it lovingly in your arms, and go someplace where you can be alone. Use your fork to roll up a big mouthful, and eat until your heart is content.
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1 package linguine cooked al dente
2 farm fresh eggs
3-6 stripes bacon cooked crispy (or pancetta)
Basil for garnish
Cook the bacon crispy, set aside and drain. Cook the pasta in lots of salted water, but please do not overcook it. Drain and place in a large serving bowl, quickly crack the eggs in while the pasta is still steaming hot, and give it a good toss. Add the bacon, and lots of Parmigiano-Reggiano, mix again, garnish, and serve at once.