Bacon and egg spaghetti
Nestled among the descriptions of food at posh New York restaurants in Ruth Reichl's book 'Garlic and Sapphires', is a handful of recipes for the simple, homely food that she cooks at home. One of them is for spaghetti with a bacon and egg sauce, a dish known as carbonara.
- Bring a large pot of water to the boil, salt it well and throw in the spaghetti. While the spaghetti is cooking, make the sauce. Cut the bacon crosswise into pieces about 2cm wide. Put them in a large frying pan and cook for 2 minutes until the fat starts to render. Add the whole cloves of garlic and cook another 5 minutes until the edges of the bacon just begin to crisp. Do not overcook; if they get too crisp, they won't blend with the pasta. Meanwhile, break the eggs into the bowl that you will serve the pasta in, and beat them with a fork. Add some grindings of pepper. Remove the garlic from the bacon pan. If there looks to be too much fat, pour some into a small bowl to use for another purpose. With no oil in the recipe, you do need to use some of the bacon fat.
- When the pasta is cooked, drain, then immediately tip it into the beaten eggs. Mix thoroughly. The heat of the spaghetti will cook the eggs and turn them into a sauce. Add the bacon with its remaining fat, toss again, add the cheese and serve.