Spaghetti Carbonara

For some reason I've never posted my carbonara recipe on here. Time do that- I like to have all my recipes "backed up" by having them posted on here, or having the link to where I can find it posted. I love Spaghetti Carbonara. It was a dish I ate many times in Italy. The only recipe I've ever seen that comes close to what we had in Italy was a recipe found in Sophia Loren's Recipes & Memories cookbook. Over time I have adapted her recipe. This is how I currently make it.

SPAGHETTI CARBONARA

1 lb. spaghetti
3/4 c. grated parmesan or parmesan romano cheese
3/4 lb. bacon or pancetta (I prefer bacon)
3 eggs plus 4 egg yolks
3/4 tsp. black pepper, more to taste
1/8 tsp garlic powder
1/8 tsp. salt
1/2 c. heavy whipping cream
parsley, for garnish, optional

Cook spaghetti according to package directions.

Meanwhile in a large non-stick skillet, fry bacon or pancetta until crisp. Remove and drain on paper towels, then crumble into tiny bits. Alternatively grind cooked bacon in food processor (I usually do this because it distributes the bacon flavor really well.) Discard all but about one tablespoon of bacon grease from pan and keep skillet warm.

In a bowl mix eggs, cream, parmesan cheese, garlic powder, pepper and salt. When spaghetti is al dente, drain well but do NOT rinse, and immediately add to warm skillet or warm pot that you cooked the spaghetti in. Pour egg mixture & bacon (or pancetta) pieces over spaghetti and gently mix over low heat for about 2 minutes until the egg mixture is well distributed; adding more cream as necessary if mixture is too dry. The heat from the pasta helps to cook the egg mixture, which is why it doesn't need long in the skillet. You don't want to the pasta look like it has scrambled eggs in it! You want the sauce creamy. That is why just 2 minutes in the pan is enough!

Sprinkle with parsley and serve immediately, with additional parmesan and black pepper passed at the table.