My All-Time Favorite Pasta Dish

 

When I have nothing to eat for dinner and I am starving, this is my go-to recipe.  I always have eggs in my fridge, pasta in my pantry, and bacon in my freezer (wrapped in plastic, then in foil, & stored in a plastic zip bag.  To thaw, unwrap and place bacon on a plate in the microwave. Cook on high at 15 second intervals until bacon has thawed just enough so you can peel away your desired amount of bacon. Re-wrap and place back in freezer).  And EVERY self-respecting person should have a big block of parm in their cheese drawer!   Carbonara is a traditional Roman pasta dish, and this is a very traditional recipe for it.  The pepper is what gives this recipe its name – it is a dish the Italians have dedicated to their ravenous coal miners.  The peas, however, are an untraditional addition.  I added them simply because I was craving a vegetable and that’s all I had!  Spaghetti is typically the pasta that is used, but if you don’t have any, you can substitute whatever pasta is available.  Orechiette would be a good choice, as the “little ears” would provide a perfect vessel to transport the sweet little peas to your anxiously awaiting mouth. 

Spaghetti Carbonara, for 1 Really Hungry Person Who May or May Not Have Had Anything Else to Eat All Day Besides 3 Cookies

Half a box of dry spaghetti, or pasta of choice (8oz)

1/3 cup frozen peas

2 strips of bacon, pancetta or, even better, guanciale, cut crosswise into ¼”X1" strips (lardons)

¼ cup white wine, plus more for drinking

1 whole egg

1 egg yolk

Several grinds of black pepper

A hefty grating of parm cheese (1/4-1/2 cup)

 

Bring a big pot of water to a boil. 

 

Thaw peas in the microwave very briefly -- about 30 seconds, just so they are no longer frozen solid.  If they are still cold, that's fine.

 

While you’re waiting for the water, place bacon in a cold sauté pan, large enough to hold all the pasta.  Heat over medium heat and cook bacon until it is almost crisp.  Deglaze pan with wine and let it simmer until it is thick & syrupy.  Remove from heat.

 

Once water is boiling, season with a handful of kosher salt.  Cook pasta until al dente.  Be sure to reserve ¼ cup of the starchy pasta water before you drain the rest.

 

As the pasta cooks, in a small bowl, combine the egg, egg yolk, pepper & cheese.  Set aside.

 

When the pasta is done, heat the pan with the bacon over medium-high heat.  Once it starts to bubble again, add the peas and the pasta to the hot pan, and toss to coat thoroughly.  Let it get good and hot, continuing to toss, for about a minute.  REMOVE FROM HEAT.  (This is the most important part!)  Give the egg mixture a final whisk, and get your tongs ready.  Pour over the hot pasta and IMMEDIATELY stir the pasta so it coats all the strands.  The heat from the pasta will melt the cheese and cook the eggs just enough to give you a nice, silky sauce.  Add a splash of the pasta water to loosen the sauce a little bit (not the entire ¼ cup … usually just a tablespoon or 2 is sufficient).   If you leave the pasta in the pan too long, the eggs will scramble.  So as soon as all the pasta is coated, place in a serving bowl.  Garnish with more cheese and a few more grinds of pepper.  Enjoy after a long day, with the rest of the wine :-).