Carbonara Sauce with Rotini

This is by no means the traditional recipe, by the way. According to "All the Best Pasta Sauces" by Joie Warner, it's an "updated classic". If you want to do it the authentic way, here you go.

Who likes history lessons? Nobody? Too bad.

"Previously unknown, spaghetti carbonara's popularity began after the Second World War, when many Italians were eating eggs and bacon supplied by troops from the USA. It also became popular among American troops stationed in Italy; upon their return home, they popularized spaghetti alla carbonara (spaghetti with carbonara sauce) in North America."

Anyway, on with the eating part:

2 large eggs
1/3 cup heavy cream
3/4 pound bacon, sliced
2 garlic cloves, minced
1 large ripe tomato, chopped
1/4 cup grated parmesan cheese
1/4 tsp nutmeg
1/4 tsp salt
cracked black pepper
parsley garnish
pasta shape of your choice (smaller shapes are best for cream sauces)

In large serving bowl, whisk eggs, cream, nutmeg, salt, and pepper until blended, set aside.

Cook bacon until crisp, transfer to paper towel-lined plate to drain. In same frying pan, cook garlic briefly (do not burn!), add tomato and cook until soft. Set aside.

Drain cooked pasta, and toss in the serving bowl with the egg mixture. Add the bacon and tomato and toss again. Serve and garnish with pepper, parmesan and parsley.