Tuesday, October 05, 2010
Easiest food to make with things I ALWAYS have on hand. Who doesn't always have eggs, spaghetti, Parmesan cheese, pepper, salt, garlic, parsley and bacon on hand. If you don't, well, I just don't understand you.
Ok, so I here's my only disclaimer. This has raw eggs in it. They get cooked enough from the heat from the spaghetti, but if you've got a bun in the oven...wait until you pop that sucker out to try this. And if you are sick in any way...GET BETTER, so that you CAN try this.
So here's where it gets a little complicated. You have to multi-task like a mo' fo'. You have to be cooking the spaghetti and have it timed perfectly so that when you add the sauce to it, it's hot enough to cook those eggs! So here's the easiest way for me to get it all done right.
Chop the garlic (3 cloves)
Chop the parsley (a handful - this is a very technical term, I know)
Cut the bacon in to small cubes (four slices)
Grate 1 1/2 cups of Parmesan (don't dare use the canned stuff...that is not Parmesan)
Crack 2 eggs into a bowl
Whisk Eggs & Parmesan together & add a ton of pepper (ton - another technical term) and a little bit o' salt (Parmesan is salty enough). Now taste it...just kidding...it's got raw eggs in it, silly!
Cook pasta as usual. I use a good, wait for it...handful. Add it to a pot of boiling, salted water.
Get a large skillet and cook the bacon until crisp. Add the garlic and stir until it makes your house smell delicious. (by this time your pasta should be done)
Drain the pasta, saving some of the pasta water for later. The second your pasta is drained, add it to the skillet with the bacon and garlic and toss it around to coat it.
Now here's where you gotta work quick. You must add the Parmesan/egg mixture into the pasta, stirring like a mad woman/man so as to not scramble your eggs. If the mixture is a little too thick, add in some of the pasta water until everything is smooth. Add in the parsley and mix it all together one last time.
Now plate it up and eat that yummy stuff!