This is what I cook for myself when Amir is out. It is one of the rare recipes that is designed to serve just one person and that’s exactly how it should be eaten. Sure, you could double it to share with another person, but why? This is the kind of dish that is best enjoyed completamente da solo.
Spagetti Carbonara
adapted from Gourmet
Sure this isn’t an “authentic” carbonara, but it is so enjoyable to break into the poached egg, and then stir the yolk into the pasta, so who really cares?
2 bacon slices, cut in half (if using thick-cut bacon, you only need one)
3 oz spaghetti
1/2 tbsp unsalted butter
1/3 cup grated Parmesan
1 large egg
salt and pepper, to taste
chopped parsley or tarragon, if you have it
Set a pot of salted water to boil.
Fry the bacon until cooked but not too crispy. Transfer bacon to paper towels to drain.
Cook spaghetti until just al dente. Reserve 1/3 cup of the cooking water. Remove the pasta with tongs and keep the pan on water simmering.
Pour off all but 2 tsp of the bacon fat, then mix the bacon fat with the butter over medium-high heat. Add the Parmesan, reserved cooking water, pasta, and a healthy dose of ground pepper and cook until the sauce is thickened and almost completely absorbed, about 2-3 minutes. Add bacon and herbs, if using. Transfer to a plate.
Crack the egg into a cup and gently slide it into the simmering water. Poach for about 2-3 minutes. With a slotted spoon, place the poached egg on top of the pasta. Enjoy!
*I’m sorry about the photo, but it gets dark here sometime around 4:30 and seeing as I’m rarely home (or at least cooking dinner) by then, getting a good photo is becoming harder and harder to do.
