I really feel like spaghetti carbonara gets a bad rap. And, after making this simple meal for myself last night for the very time and experiencing it in all it’s egg and bacon glory, I feel the need to fix that.
Okay? Trust me on this.
Because adding bacon can never be a bad thing…and because if pasta with bacon and creamy, silky egg is wrong I never want to be right.
Bacon and eggs belong together. We know this! They go together like tubs and bubble bath, like road trips and red gummy bears. There’s just some things in life we don’t question, and bacon’s relationship with the egg is one of those things.
I had heard of spaghetti carbonara for quite some time now but never attempted it until last night. I think the thought of eating *nearly* raw egg creeped me out to the point of no return.
But then I made it. And I died.
When you make this, your house will smell like bacon and roasted garlic. You may attract cute neighbors. You may receive marriage proposals.
With bacon, anything is possible.
And I’d like to clear something up because you might have hesitated before making this dish for years just like me for the same reason.
The egg is not raw.
No, the egg cooks as soon as it hits the hot pasta and then you continue to cook the egg by whisking the pasta over the stove for a few minutes. The end result is each strand of spaghetti covered with a silky, creamy sauce that melts in your mouth, bringing utter bliss.
I made this for myself last night when Adam was out of town on business. Apparently I have a habit of cooking bacon and steak when he goes out of town.
And if you’re worried about your waistline, don’t! That’s what the whole wheat pasta is for! Using whole wheat pasta pretty much cancels the bacon, egg and cheese out completely.
Please make this. And then let’s talk.
Spaghetti Carbonara For One
2 oz (small handful) dry spaghetti pasta
1 garlic clove, smashed and minced
1 strip bacon (good quality–preferably applewood smoked)
1 egg, slightly beaten
generous grating of fresh Parmesan cheese
Cook the bacon in a cast iron skillet. Remove and drain on paper towel before crumbling.
Add the minced garlic to the bacon grease and cook until fragrant (about thirty seconds). Remove from heat.
Cook the pasta in boiling, salted water. Drain and immediately place back in the pot with the bacon, bacon grease and garlic. Place pot back on the stove over low heat, add the beaten egg and whisk continuously for three minutes, or until the egg cooks and thickens, creating a silky sauce over the noodles. Be careful not to stop whisking or the egg will scramble!
Season with salt and pepper and serve immediately.