Bacon and eggs. A perfect combo.

Why not add a little Parmesan or Romano cheese, some freshly ground black pepper and mix it all up with some spaghetti for a plate of steaming, satisfying pasta.

Breakfast for dinner?
Absolutely!




I always have eggs and Parmesan in the fridge and usually keep some Pancetta in the freezer, so this is an easy dish to put together when I'm craving something comforting and quick.

Carbonara sauce is not for the faint at heart. It is rich and luscious, dotted with crisp bits of bacon and lots of black pepper. You must try it!

Carbonara Sauce
from Essentials of Classic Italian Cooking by Marcella Hazan

For 6 servings

1/2 pound pancetta, cut as a single 1/2-inch-thick slice, OR its equivalent in good slab bacon
4 garlic cloves
3 tablespoons extra-virgin olive oil
1/4 cup dry white wine
2 large eggs *
1/4 cup freshly grated Romano cheese
1/2 cup freshly grated Parmigiano-Reggiano cheese
Black pepper, ground fresh from the mill
2 tablespoons chopped parsley
1 1/4 pounds pasta

Recommended pasta: It is difficult to imagine serving carbonara on anything but spaghetti.

1. Cut the pancetta or slab bacon into strips not quite 1/4 inch wide.
2. Lightly mash the garlic with a knife handle, enough to split it and loosen the skin, which you will discard. Put the garlic and olive oil into a small sauté pan and turn on the heat to medium high. Sauté until the garlic becomes colored a deep gold, and remove and discard it.
3. Put the strips of pancetta or bacon into the pan, and cook until they just begin to crisp at the edges. Add the wine, let it bubble away for 1 to 2 minutes, then turn off the heat.
4. Break the 2 eggs into the serving bowl in which you'll be subsequently tossing the pasta. Beat them lightly with a fork, then add the two grated cheeses, a liberal grinding of pepper, and the chopped parsley. Mix thoroughly.
5. Add cooked drained spaghetti to the bowl, and toss rapidly, coating the strands well.
6. Briefly reheat the pancetta or bacon over high heat, turn out the entire contents of the pan into the bowl, toss thoroughly again, and serve at once.

* Egg Safety Information