Spaghetti Carbonara

Pasta. Bacon. Egg.

Oh, and a ton of parmigiano reggiano on top. I’m such a sucker for this combo. Plus, it cooks up quick. It’s the perfect dinner for a night alone, and it’s perfectly portioned so you can enjoy a cupcake or three for dessert. I can’t imagine making more than one batch at a time, though. Whisking the egg into the pasta is a workout and a half [especially considering I just spent 75 minutes at the gym]. You need to make sure you keep whisking so your egg stays silky and smooth. I’m sure scrambled eggs wouldn’t be bad in this, but it’s just not the point.

Use good bacon. Watch your garlic in the skillet. It cooks so quick! I almost had burned bits, and that’s no bueno.

Completely taken from Eat, Live Run – Serves 1

Ingredients

• 2 oz dry spaghetti or angel hair pasta [about the size of a quarter]
• 1 garlic clove, smashed and minced
• 1 strip bacon
• 1 egg, slightly beaten
• Parmesan cheese

Preparation

1. Cook the bacon in a cast iron skillet.
2. Remove and drain on paper towel before crumbling.
3. Add the minced garlic to the bacon grease and cook until fragrant, 15-30 seconds.  Remove from heat.
4. Cook the pasta in boiling, salted water.
5. Drain and immediately place back in the pot with the bacon, bacon grease and garlic.
6. Place pot back on the stove over low heat, add the beaten egg and whisk continuously for three minutes until pasta is coated with a thin layer of egg.
7. Let your mind boggle at how big [small] a single portion of pasta is. That’s definitely not what I eat normally.