Recipe: Spaghetti alla Carbonara

1 whole egg

3 tablespoons grated Parmesan cheese or part pecorino and part Parmesan

½ teaspoon freshly ground black pepper

1 tablespoon salt

4 ounces spaghetti

2 teaspoons unsalted butter (or use salted butter and less salt)

2 teaspoons olive oil

4 ounces pancetta cut into ¼-inch-thick slices (substitute 4 strips crumbled bacon or 4 tablespoons bacon bits)

1. In a large bowl, whisk together egg, cheese, and pepper. Keep bowl near stove.

2. Bring a large pot of water to a boil. Drop in the salt and then pasta. Stir well.

3. While pasta is cooking, melt the butter and olive oil in saute pan over medium heat. Add the pancetta and cook, stirring occasionally, until bubbles appear in pan, 5 to 7 minutes. The pancetta will be cooked but not crisp.

4. When pasta is al dente, drain. To the bowl with egg mixture immediately add the pancetta and drippings. Toss very well with pasta to combine. The sauce should be a thick, creamy liquid. Add more cheese and pepper if desired. Eat while hot.

5. Goldstein suggests that even though it is not authentic, adding cooked peas, broccoli, or asparagus (or those two tablespoons of spinach Judith Jones made you save) looks pretty and makes you feel as if you are eating a more healthful pasta. When the pasta is a minute or two away from being al dente, drop the vegetables into the pasta pot to warm through quickly. Drain the pasta and vegetables and add to the egg mixture along with the pancetta or bacon and toss well.

From Solo Suppers by Joyce Goldstein (2003)

Note: Olive oil and butter are not needed if using bacon.