Spaghetti Carbonara

Submitted by Alex Beeby

12 oz pasta, cooked – Dakota Growers spaghetti or linguine
8 oz sliced bacon, cooked crisp – Beelers or Lorentz
2 eggs, beaten – Nick’s or Organic Valley
1/3 c cream or half and half or milk – Cedar Summit or Organic Valley
1/4 c butter, cubed – Pastureland or Organic Valley
3 Tbs chopped parsley (optional)
1 bunch rainbow chard, sauteed in grease from bacon
1/8 tsp. black pepper
2.5 cups Parmesan cheese


In a large bowl, beat eggs. Then add cream, butter, parsley, pepper, and mix. Add HOT, drained spaghetti and toss to melt butter. Add bacon, Parmesan cheese, and chard and toss again.