Spaghetti Cabonarra Alla Mario

YIELD 2 servings
Approx 20 minutes (cook the spaghetti, bacon and prep eggs, garlic at the same time) 

4 ounces uncooked spaghetti
1 egg + 1 egg yolk
4 strips bacon or 2 slices pancetta, diced
1 TBS olive oil
1 garlic clove, minced
1/4 tsp salt
1/8 tsp ground black pepper
1/4 cup freshly grated parmesean cheese
crushed red pepper

At the same time: Cook the spaghetti, save 1 cup cooking water; beat the egg and egg yolk, set aside; cook the bacon until it is cooked through, not crisp.

Remove the bacon from the pan, leaving the grease in the pan and add the olive oil. Cook the garlic just until you smell it (about 30 sec. Remove from heat. 

When spaghetti is done, return bacon to pan, add spaghetti, add 1 cup spaghetti water. Turn heat to med-hi. Add the beaten eggs and continue stirring quickly to cook the egg. When the water has almost evaporated, add the salt, pepper and cheese, mix well. Take off heat when cheese is mostly melted.


from the food nanny rescues dinner