“We use this recipe for carbonara, out of The Good Cook, at least once a month. You can substitute pecorino from the Cheesiry or Joseph from Winding Road, but it has to be Irving’s bacon.” –Brad Smoliak
| ½ lb | or a bit more spaghetti |
| 2 | eggs |
| 8 slices | bacon, chopped into lardons |
| 2 T | olive oil |
| 1 c | grated Parmesan |
| 1 T | parsley, chopped |
| red pepper flakes, to taste | |
| salt and pepper |
Bring a large pot of water to boil and salt it. Cook the spaghetti until al dente. Cook bacon in a large sauté pan in olive oil, until browned but not too crisp. Remove from heat until pasta is ready.
Meanwhile whisk eggs in a large metal bowl. Mix in cheese, parsley, red pepper flakes, salt and pepper. Drain spaghetti and add to the pan of bacon. Stir until combined and the spaghetti and oil are hot. Add the ingredients in the pan to the egg mixture, stirring immediately until well combined and you have arrived upon a creamy sauce. If necessary, stir while holding metal bowl over heat for a minute. Taste for salt and pepper.
Serves 2.