Sun Dried Tomato and Goat Cheese Carbonara

1. 1

   In a large heavy skillet, cook the bacon over medium heat until browned and crisp, 6 to 8 minutes.

2. 2

   Transfer the bacon to paper towels to drain, reserving the fat in the skillet.

3. 3

   Remove the skillet from the heat and let cool to warm.

4. 4

   In a medium bowl, whisk together the eggs, yolks, 3/4 cup cheese, and sun dried tomatoes.

5. 5

   Whisk the egg mixture into the cooled fat in the skillet.

6. 6

   In a large pot of boiling salted water, cook the spaghetti until al dente.

7. 7

   Reserve 1/2 cup of the pasta cooking water, then drain the pasta.

8. 8

   Immediately add the hot pasta to the egg mixture in the skillet, turning with tongs to coat the spaghetti with the egg sauce.

9. 9

   Stir in some of the reserved pasta cooking water if you prefer a looser consistency.

10. 10

    Season the pasta with salt and pepper to taste, then serve, topped with the goat cheese, crumbled reserved bacon, and additional parmesan cheese.

* Per serving · 4 servings · Values may vary.

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