Spaghetti Carbonara

By: Taste of Home Magazine

Recipe History:  An O'Donnell Family favorite.

Ingredients:

4 ounces uncooked spaghetti
2 bacon strips, diced
1 Tablespoon butter
2 Tablespoons heavy whipping cream
1/4 cup grated Parmesan cheese
1/8 to 1/4 teaspoon crushed red pepper flakes
Dash salt and pepper

Directions:

Cook spaghetti according to package directions. Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; discard drippings.

In the same skillet, melt better; stir in the cream, Parmesan cheese, pepper flakes, salt, pepper, and bacon. Drain spaghetti; add to cream mixture and toss. Cook for 1 to 2 minutes or until heated through. Yield: 2 servings.

Tips: For the red pepper flakes, I only use a small shake of the bottle. Using the measurements above is too hot for our taste. I always get the bacon cooked, diced, and spaghetti cooked and drained. Then I measure out dry ingredients in a small bowl and mix. Then everything is all ready to assemble. I don't measure the butter or whipping cream either. But to start out, I would until you get the hang of it. Also, for more than 2 people, I just keep making batches. I just cook a whole package of bacon and spaghetti for it. I have learned that doubling this recipe does not taste the same.