For Jesse, this “shit, we forgot to shop” dish is classic, comforting and easy. He usually makes it with Pancetta or Guanciale, but he uncomplainingly made it with regular bacon at my house.
It’s bacon and eggs. With some important extras: spaghetti, garlic, butter and Parmesan cheese. Oh, and lots of black pepper.
Here’s how he did it:
- 4 slices of bacon (more wouldn’t hurt)
- 2 eggs + 2 egg yolks
- 1 clove of garlic
- 2 tbsp butter (approximately)
- 1 cup Parmesan cheese
- black pepper
- Bring a big pot of salted water to a boil and cook the spaghetti as recommended on the package
- Heat butter in a frying pan over medium heat, then add peeled, smashed garlic (Jesse just used the side of a knife to smash the garlic so it was still whole, but flattened).
- Chop bacon and add to the butter and garlic. Cook until crispy (about 5 minutes). Remove the garlic after about 2 minutes; you just want the flavour.
- Grate approximately 1 cup of Parmesan cheese and then add 2 eggs and 2 egg yolks and mix.
- When the spaghetti is al dente (it will continue to cook when you mix it into the skillet with the bacon and butter, so don’t overcook), take it out from the water using tongs (don’t strain it). Allow some of the pasta water to mix in with the spaghetti, bacon and butter until the pasta is coated and not too sticky. Turn off the heat.
- Quickly add the cheese and egg mixture (you want the heat from the pasta to cook the egg and melt the cheese). Add more pasta water if necessary.
- Divide, and serve in bowls with more pepper and Parmesan.