Spaghetti Carbonara

It's so fast and so delicious. I could have this for dinner every night, no exaggeration. There is many a night when I get home from work late and I'm starving - Spaghetti Carbonara is the perfect way to fend off the urge to order take out. Most restaurant Spaghetti Carbonara I find to be too rich and heavy - traditionally the recipe does not call for any cream or milk. Actually, the way to achieve the silky creaminess is actually through the egg. The heat of the cooked pasta actually cooks the eggs and together they make a gorgeous silky sauce that perfectly coats the noodles. There are only a few ingredients, which is all the more reason to make sure that they are of the best quality possible. All you need are eggs, Parmesan cheese (make sure it's the good stuff), onion, bacon (I like thickly sliced and very smoky), and spaghetti, sometimes I add peas. I don't always have bacon around, but when I do I make sure to save the rendered bacon fat (it can keep in the freezer for months).

Spaghetti Carbonara
Serves 1-2 ppl
1 egg, beaten
1/2 C finely grated Parmesan cheese
2 slices of bacon (or 2 Tbs bacon fat)
1/2 chopped yellow onion
1/2 Lb spaghetti
Salt and pepper to taste

Boil a large pot of salty water. When the water comes to a raging boil throw in the pasta and cook until al dente.

Meanwhile, cook the bacon until crispy (see previous post on perfectly cooked bacon). Once the bacon is cooked, remove and set aside. Add the chopped onion to the bacon fat. Cook the onion until slightly browned. At this point you can add frozen peas. Salt and pepper to taste (remember that the bacon contains a good amount of salt so you will need less than usual).

In a large bowl beat together egg and cheese.

When the pasta is done drain and reserve 1 C pasta water. Vigorously toss the pasta with the egg mixture. Add the onions and peas. If the pasta seems too dry add some of the pasta liquid 1-2 Tbs at a time.

Serve immediately with some grated Parmesan cheese.