Warning, while many of the recipes on this blog are light and fresh, this one is absolutely not. It’s cold, it’s February, and I’ve been eating mostly vegetables for a month. It’s time for some serious bacon.
This recipe comes from Garlic and Sapphires: The Secret Life of a Critic In Disguise, a delightful autobiography by Ruth Reichl, long time Gourmet magazine editor, about her time as The New York Times’ restaurant critic. It’s a captivating tale of disguises, chefs, the Times, and the New York restaurant scene in the 90′s. If you’re into food and dining out, you’ll like this book.
Interspersed among the reviews and restaurant adventures are some of Reichl’s favorite homemade meals. One that particularly caught my eye was Spaghetti Carbonara. I’ve had this dish in restaurants, and love its velvetty richness, but I’ve never made it at home. Reichl’s recipe is super simple – only six ingredients in all – and a very easy recipe.
You start by rendering the fat from a half pound of bacon. (How could that be bad, seriously?!)
While that (and the pasta) is cooking, crack two eggs in a large serving bowl and beat with a fork. Grind some fresh pepper over top.
Once the pasta is cooked, while its still piping hot, toss it with the eggs and pepper. Then, pour the bacon and rendered fat over top. Toss with a half cup of Parmesan and you’re in business. The egg, bacon and cheese form a delightfully rich sauce that clings to the pasta noodles perfectly. Delish.
I served this with a tall glass of red wine and a raw kale salad tossed with cranberries, sunflower seeds and a balsamic vinaigrette. A perfect Sunday dinner on a cool winter’s night. Enjoy!