Last night was girl’s night, and today I looked in my fridge and found some leftover cheese and some bacon. I knew exactly what to make. Bon Appetit.

• 1-pound dry spaghetti
• 1 cup of blend of cheese (Aged cheddar, French swiss, creamy Havarti, Dutch gouda)
• 2 tablespoons extra-virgin olive oil
• 4 slabs of bacon
• 4 garlic cloves, finely chopped
• 1/2 red bell pepper
• 1 Roma tomato
• 3 large eggs

Preparation: Bring a large pot of salted water to a boil, add the pasta, and cook for eight to 10 minutes or until tender yet firm Add the hot, drained spaghetti to the pan and toss for two minutes to coat the strands in the bacon fat. Beat the eggs and cheese together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen). Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt.