I bought some beautiful pears.
I don’t have a pear recipe for you — they were just too pretty that I had to share! I do have a classic Italian dish for you guys!
It involves bacon and eggs and it’s not for breakfast.
Say what? 
Spaghetti Carbonara
Adapted from Eat Live Run
12 ounces whole wheat spaghetti, dry
2 garlic clove, minced
4 strips bacon, center cut
2 eggs, slightly beaten
1/3 cup fresh Parmesan cheese
fresh pepper
Directions:
1. Cook the bacon in a cast iron skillet. Remove and drain on paper towel before crumbling. Pour out the bacon grease.
2. Add the minced garlic to the same skillet and cook until fragrant. Remove from heat.
3. Cook the pasta in boiling, salted water. Drain and immediately place back in the pot with the bacon and garlic.
4. Place pot back on the stove over low heat, add the beaten eggs and whisk continuously for three minutes, or until the egg cooks and thickens, creating a silky sauce over the noodles. Be careful not to stop whisking or the egg will scramble!
5. Top with Parmesan cheese and fresh pepper and serve. Serves 3.
Nutrition Notes: Nitrites/Nitrates in food are used to increase the shelf life, add color and flavor. However, some studies have shown that nitrites caused cancer in lab rats. The USDA now requires bacon processors to add antioxidants, such as vitamins C and E, which have been proven to inhibit the substances that cause this cancer. I’d rather not take that risk, so I buy bacon free of nitrites. I found a center cut one at Trader Joe’s! Just be extra careful because less preservatives means it doesn’t last as long in the fridge. I usually open the container and immediately separate the bacon into portions and freeze it!
Taste Test: The ingredient list is small but the flavor is large! This classic dish has many variations but I think the simpler the better! It’s also super easy for a weeknight meal and you should have all the ingredients on-hand already!
What’s your favorite way to use bacon and eggs?
