I made Spaghetti Car­bonara AKA Heart-​Attack on a Plate yes­ter­day. Here’s how I made it:

Ingre­di­ents:
5 tea­spoons olive oil
5 gar­lic cloves, finely chopped
7 slices bacon, sliced into juli­enne strips
1 pound spaghetti
3 beaten egg yolks, room tem­per­a­ture
¹⁄₂ cup heavy cream
³⁄₄ cup freshly grated Parme­san cheese
basil to taste

Prepa­ra­tion:
In a saucepan, heat oil. Sauté gar­lic over medium heat until soft. Add bacon and cook for an addi­tional 10 min­utes or until bacon is browned. Place to one side. Cook pasta in boil­ing water until al dente (about 8 min­utes). With a wire whisk, beat egg yolks and cream until smooth. Add Parme­san cheese and basil to egg and cream mix­ture. Drain pasta and return to pot. Pour bacon sauce over pasta. [Drain if you want to] Add egg, cream, and cheese mix­ture to pasta and toss.

It turned out really well, espe­cially with the deli­cious organic heir­loom toma­toes that were at the West Side Mar­ket this week­end. I won’t make it very often though, since it is so ridicu­lously bad for you.