No, I'm not talking waffles and bacon or scrambled eggs and sausage, though those are perfectly acceptable. I'm talking Pasta Carbonara, a Roman classic. Bacon and eggs in the form of a pasta dish. A simpler pasta recipe you'd be hard pressed to find, yet the end results are sublime.
A total of four main ingredients are all it takes to make this comforting dish - eggs, bacon, pasta and Parmesan cheese. If you are looking for a quick afterwork meal, this will do it. Add a veggie or salad and a hunk of bread and you'll be sitting down to dinner in 20 minutes, no kidding!
(Serves 4, though easily cut in half for 2 servings as I did when I made it)
4 tbsp olive oil
4 ounces bacon or pancetta, cut into 1 inch pieces
3 egg yolks and 1 whole egg
2 tsp black pepper
1 lb. spaghetti noodles
Heat olive oil in frying pan. Cook bacon until it is crispy. Add pepper. Drain all but 2 Tbsp. oil out of pan and put bacon and remaining oil in a bowl and let cool.
When bacon is cool, mix in eggs and cheese until a thick sauce is made. In the meantime, cook the pasta until al dente, approximately 8-9 minutes. Drain, reserving approximately 1/4 cup of pasta water. Put drained pasta on top of sauce and mix all together, adding enough pasta water to make a creamy sauce. Season with salt to taste and serve immediately.