PASTA CARBONARA FOR TWO
Pasta carbonara requires just a few staples: eggs, pasta, bacon, and some Parmesan cheese.
Delicately cooked by the heat of the noodles, the egg becomes the binding sauce.
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1/2 pound (or just under) long noodles (linguine, fedelini, or spaghettini)
3 thick slices smoky bacon
1 tablespoon pure olive oil
Salt to taste
Chunk of Parmesan cheese, freshly grated
Freshly ground black pepper to taste
|Bring slightly salted water to a boil in a large pot. Cook the noodles until tender but firm.
While the noodles cook, dice the bacon and cook it in the olive oil until just lightly crisped
in a medium sauté pan. Pour off the excess fat, reserving 2 tablespoons in the pan.|
|In a bowl, beat the eggs and season with a little salt.|
|Drain the noodles, saving about 1 tablespoon of water for later. If the pan has cooled down,
warm it up again right before adding the noodles. Add the noodles to the warm bacon in the pan;
thoroughly toss with the oil and bacon, and season with salt. Work fast and pour the beaten egg
onto the warm noodles and mix well to coat the noodles.|
|Add the reserved pasta water if the noodles look dry. The heat of the noodles and the pan will
thicken and set the eggs. If there is not enough heat, turn the burner on very low, just to warm
the noodles, then turn it off. Too much heat can scramble the eggs.|
|Once the noodles, egg, and bacon are well mixed, add freshly grated Parmesan cheese and stir.
Freshly ground black pepper is an essential addition. Serve in warm pasta bowls.|
Excerpted from COUNTRY EGG, CITY EGG copyright © 2000 Gayle Pirie & John Clark.
Reprinted with the permission of Workman Publishing Co., Inc. All Rights Reserved.