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Carbonara

Spaghetti alla Carbonara is 'Charcolmaker's Pasta'.  It was made by the charcol-burners in Italy who would spend long periods of time in the forest without fresh ingredients, so they used bacon and hard cheese (parmigian).  I've always liked this dish and first found the recipe in my How to Cook Everything cookbook.  I don't really use a recipe anymore.  It's very quick and easy.  You probably ought to add a salad on the side for a vegetable.  Don't worry, you aren't eating raw eggs - the egg cooks in the hot pasta.

8oz spaghetti
4 pieces bacon, diced
1/2 onion, chopped
2 eggs
1 cup grated parmigian cheese
olive oil
salt and pepper

1) In a medium skillet, cook bacon and onions in a little olive oil until bacon starts to crisp.
2) In a small bowl (or glass measuring cup) beat eggs and parmigian cheese, add a dash of salt and pepper.
3) Cook spaghetti as directed. Drain (don't rinse - you want it warm).
4) While spaghetti is still warm, add egg/cheese mixture. Set on burner (which should still be warm, though turned off) and stir. Add bacon/onions. Stir until egg starts to stick.

14 September 2004

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