Spaghetti Carbonara

(Adapted from Ruth Reichl’s book Garlic and Sapphires)

1 lb spaghetti
½ lb bacon
1-2 TBS minced garlic
2 large eggs
Black pepper
½ cup grated parmesan cheese, plus extra for table

Bring a large pot of salted water to a boil. Add spaghetti, which usually take 10 minutes to cook, just enough time to make the sauce.

Cut the bacon in to ½ inch pieces, put them in a skillet and cook for 3-4 minutes until the fat begins to render (soften?). Add the garlic and cook a few more minutes until the edges of bacon just begin to get crisp. Do not overcook; if they get too crisp they won’t meld with the pasta.

Break the eggs in to the bowl you will serve the past in, and beat them with a fork, at some pepper.

If it looks like too much fat to you, discard some, but you’re going to toss the bacon with most of its fat into the pasta. (I usually drain of at least half).

When it is cooked, drain the past and immediately throw it into the beaten eggs. Mix thoroughly. The heat from the spaghetti will cook the eggs and turn them into a sauce. Add the bacon with its fat, toss again, add cheese and serve.

Submitted by Kammy T