Since this recipe is in a book, I'm submitting it to the blogging event Novel Food, just under the wire.- 1 pound spaghetti
Ruth describes this as "bacon and eggs, but on pasta instead of toast." It's a good analogy.
Let's see what wikipedia can tell us about the origins of the dish:
"Like most recipes, the origins of the dish are obscure, and there are many legends about it. As the name is derived from the Italian word for charcoal, some believe that the dish was first made as a hearty meal for Italian charcoal workers. Others say that it was originally made over charcoal grills. Still others suggest that it is so named because the specks of bacon and pepper in the pasta look like bits of charcoal. . . Its popularity began after the Second World War, when many Italians were eating eggs and bacon supplied by troops from the United States. It also became popular among American troops stationed in Italy; upon their return home, they popularized spaghetti alla carbonara in North America."
Now that we've had our history lesson, the recipe:
- 1/4 to 1/2 pound thickly sliced good quality bacon (I prefer Nueske's)
- 2 cloves garlic, peeled
- 2 large eggs
- Black pepper
- 1/2 cup grated Parmigiano cheese, plus extra for the table
Bring a large pot of salted water to boil. When it is boiling, throwthe spaghetti in. Most dried spaghetti takes 9 to 10 minutes to cook,and you can make the sauce in that time.
Cut the bacon crosswise into pieces about 1/2 inch wide. Put them in a skillet and cook for 2 minutes, until fat begins to render. Add the whole cloves of garlic and cook another 5 minutes, until the edges of the bacon just begin to get crisp. Do not overcook; if they get too crisp they won't meld with the pasta. Meanwhile, break the eggs into the bowl you will serve the pasta in, and beat them with a fork. Add some grindings of pepper.
Remove the garlic from the bacon pan. If it looks like too much to you, discard some, but you're going to toss the bacon with most of its fat into the pasta. When it is cooked, drain the pasta and immediately throw it into the beaten eggs. Mix thoroughly. The heat of the spaghetti will cook the eggs and turn them into a sauce. Add the bacon with its fat, toss again, add cheese and serve.