Pasta alla Carbonara

From inthekitchenwithkath.com

(adapted from a recipe in How to Cook Everything, by Mark Bittman)

Serves 2 (doubles easily)

2 ounces chopped bacon (use guanciale or pancetta if you can get them)

1 tablespoon olive oil

1 clove garlic, crushed

1 egg

1/3 cup grated pecorino Romano cheese

½ pound pasta (spaghetti is typically used)

Freshly ground black pepper

1. Bring a large pot of water on to boil.

2. Put the oil in a large skillet; add the bacon and the garlic. Cook, stirring, over medium-low heat until the garlic is golden. Remove the garlic clove. Continue cooking the bacon until it is done, but not crisp. Take the pan off of the heat.

3. When the water is boiling, add 2 tablespoons salt and the pasta. Cook according to package directions.

4. While the pasta cooks, beat the egg in a large bowl.

5. Add the cheese to the egg, and grind a generous amount of black pepper in the bowl.

6. When the pasta is done, reserve a bit of the pasta water, and then thoroughly drain the pasta.

7. Quickly toss the pasta with the egg and cheese in the bowl. The heat of the pasta will cook the egg. Continue tossing until the pasta is well coated.

8. Add the reserved bacon and drippings and toss again. (If the pasta seems a bit dry at this point, toss in a bit of the reserved pasta water.) Serve immediately.