Just like pasta puttanesca, spaghetti carbonara has been on my “to cook” list for a while. Again, I find it hard to believe it’s taken me this long to get around to it. Tonight was a perfect night to for this creamy, cozy dish: the weather is rain, thunder and more rain, with a chance of rain in the morning. I closed all the curtains to block out the dismal skies, turned on CBC just in time for Randy Bachman’s Vinyl Tap, and danced around the kitchen while making my stormy weather dinner.
1 serving whole wheat spaghetti
1 big pot of boiling water
1/2 cup Parmesan cheese
4 strips of bacon, chopped into itty pieces
1 clove of garlic, crushed and chopped
lots of black pepper
a bit more Parmesan for finishing
Cook the spaghetti in the boiling water until it hits your level of doneness.
While the pasta is cooking, beat the egg and cheese together in a bowl.
Once the pasta is cooked, drain it – but reserve about a 1/4 cup of the cooking water.
Toss the bacon bits into the pasta pan, cooking over medium heat until slightly crisp.
To temper the eggs (in order to stop them from scrambling once they hit the hot pasta pot), whisk the egg and cheese like mad while slowly pouring in the reserved pasta water.
Add the garlic to the bacon along with a significant grinding of fresh black pepper.
Remove the pan from the heat, dump in the spaghetti and slowly stir in the egg mixture, letting it coat all the pasta.
Sprinkle on some more cheese and black pepper before serving.