Pasta Carbonara

​1 pound bacon, diced
5 eggs, room temperature
½ cup half and half, room temperature
¾ cup parmesan cheese
½ teaspoon dried thyme
12 ounces penne
¼ cup butter, softened
salt and pepper to taste
 
1. Cook bacon in a skillet over medium until crisp; transfer to a paper-towel lined plate and set aside to drain. In medium bowl, beat together eggs and half and half until blended. Stir in cheese and thyme and set aside.
 
2. Cook pasta according to package directions. Drain, reserving ½ cup pasta water, and return to pan; reduce heat to low. Toss pasta with butter. Add pasta water and bacon and egg mixture; return pot to burner and stir gently until mixture reaches 160 degrees.
 
Revised September 2017