Peasant-Style Spaghetti Carbonara

from The Hunt Club

(Serves two generously)

A note from John: Let’s remember that Andrea acknowledges that her carbonara is “peasant” carbonara—not the cream and shallot stuff one often finds in fancy Italian restaurants. I think the way she does it in the book is exactly how I make it—i.e. there are no extra ingredients—and it should go without saying that this is not a low-cal diet dish!

4 pieces thick sliced bacon
1 large or 2 medium eggs
Parmesan cheese
Fresh cracked black pepper

Cook the bacon until crisp, but do not allow to burn. Save the bacon fat and break or cut up the bacon. Keep the fat warm to hot, but again, don’t burn. Cook the pasta until al dente. Make sure the bacon fat is hot. Pour off some of the pasta water into a large bowl (this warms the bowl). Pour the water out. Drain the rest of the pasta into a colander. Do not rinse, and quickly transfer the still very-hot pasta to the very hot bowl. Break in the two eggs and throw in the broken up bacon pieces. Then pour the hot fat over them and mix thoroughly. Immediately add a lot of Parmesan cheese, to taste. Serve in warmed bowls with more Parmesan cheese and fresh cracked pepper.

It is a slice of heaven!