Alex, I’ll take Bacon for $1,000.
A: Bacon is a key component to this traditional Roman spaghetti-based meal.
Q: What is Spaghetti Carbonara?
I have this very simple cookbook that my Mother gave me when I moved out of the house. It’s great really; straight forward recipes, nothing complicated, and basic enough that typically I have all the ingredients that I need on hand. Also, it’s short and focused enough that I can lazily flip through a section to see what strikes my fancy and then make it for dinner that night. I came across this Spaghetti Cabonara and it struck my fancy. I had been saving my CSA bacon for something special and this was it. The best part is that the whole meal comes together quickly with minimal fuss. Perfect for a weeknight dinner.
Adapted from Clueless In the Kitchen by Evelyn Raab
8 oz whole wheat spaghetti
1 large egg and 1 large egg yolk
4 oz pecorino cheese, finely shredded
6 slices bacon
Bring a large pot of water to a rolling boil to cook the pasta.
While the spaghetti is cooking, fry the bacon until crisp in a large skillet. Remove the bacon and chop up into crumbles. Set aside. Drain all but about 2 tbls of the bacon fat from the skillet
Beat the egg and the egg yolk and grate cheese. Set aside
When the spaghetti is fully cooked, drain, do not rinse it, and pour it into the skillet where the bacon was cooked.
Immediately add in the cooked bacon and pour in the raw beaten eggs with the shredded cheese to the skillet with the piping hot spaghetti. Stir to even coat the spaghetti. The hot spaghetti will cook the raw eggs and transform the mixture into a rich and creamy sauce.
Best eaten right away! Season with salt and pepper to taste and garnish with any fresh herbs that suit your fancy. Serves two as a main course or four as a side dish.