For the past two days I have eaten the leftovers from a meal over which Todd said, "This reminds me of something my dad [Bub] would make."
I don't know if I've ever been more complimented. You see, one of Bub's talents is making good food. Really good. So good that I was embarrassed to have him eat in our Wymount apartment when Mim was out of town. Not that he couldn't have made his own really good meal, but we didn't want him to be alone. Also, I reveal that one of my biggest fears about getting married was that I could not cook a good meal for my husband or family. Still I am not a very good cook but I am improving.
So when I made something that reminded Todd of something his dad would make, I was truly flattered. And it was easy and quick. The recipe was found by listening to a radio show that Ruth Reichl was a guest on. Ruth is the Editor in Chief of Gourmet magazine. She has also been a restaurant critic and has written many books about food. As a busy woman, she was asked what kind of meal she makes for her family when she doesn't have much time. She gave the recipe for: Spaghetti Carbonara.
This is the recipe.
- 1 pound spaghetti
- 1/4 to 1/2 pound thickly sliced good quality bacon (we added a little left over sausage, too)
- 2 cloves garlic, peeled
- 2 large eggs
- Black pepper
- 1/2 cup grated Parmigiano cheese, plus extra for the table
Bring a large pot of salted water to boil. When it is boiling, throw the spaghetti in. Most dried spaghetti takes 9 to 10 minutes to cook,and you can make the sauce in that time.
Cut the bacon crosswise into pieces about 1/2 inch wide. Put them in a skillet and cook for 2 minutes, until fat begins to render. Add the whole cloves of garlic and cook another 5 minutes, until the edges of the bacon just begin to get crisp. Do not overcook; if they get too crisp they won't meld with the pasta. Meanwhile, break the eggs into the bowl 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 it looks like too much to you, discard some, but you're going to toss the bacon with most of its fat into the pasta. When it is cooked, drain the pasta and immediately throw 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 fat, toss again, add cheese and serve.
Pasta, eggs, bacon, sausage, cheese--my arteries may be clogged now, but I can say it was (most likely) worth it. If not only for the delicious meal but also for Todd's great compliment. Oh, by the way, thanks Todd for listening to the radio and helping me make dinner. Couldn't have done it without you. It was great.