Spaghetti alla Carbonara

        From the blog For Love of the Table

For each serving, you will need:

1 or 2 slices of bacon

1 egg

100 grams (3 1/2 oz.) spaghetti

a heaped tablespoon of finely grated Parmesan

a teaspoon or so of soft unsalted butter

Salt & freshly ground black pepper

Put a large pot of water on to boil. Salt generously.

Cut the bacon cross-wise into 1/4- to 1/2-inch strips. Render over moderate heat until crisp. Lift the bacon out of the pan. Reserve the bacon and fat separately.

While the bacon cooks, submerge the egg in a bowl of hot tap water (so it won't be cold when added to the hot pasta).

Drop the spaghetti into rapidly boiling water. Cook until al dente. Just before the pasta is cooked, lift the egg out of the warm water and crack into a small bowl. Add a generous amount of freshly ground black paper and beat the egg lightly with a fork.

Drain the pasta well (reserving some of the pasta water). Return the pasta to the hot pot and immediately pour in the egg, bacon, bacon fat and butter. Stir until the egg is thickened (lightly scrambled). If necessary, place the pot back over low heat as your stir. Stir in the Parmesan. Taste and correct the seasoning with salt & pepper. Adjust the consistency with some of the pasta water if necessary—the spaghetti should be coated in a thin, fluid sauce of lightly thickened egg...it should not seem sticky or tight. Serve immediately with more Parmesan grated over.

(Recipe adapted from Valentina's Italian Regional Cookery by Valentina Harris)

http://www.forloveofthetable.com/2012/12/sunday-night-dinnerspaghetti-alla.html