Bacon and eggs for dinner

I was going to do “breakfast for dinner”  one night because all I had on hand for protein was eggs and bacon when I found this incredible little life saver. (Since after all, there is something kind of dismal about eating breakfast food as the sun goes down instead of during the start of a new day).

I use a whole package of bacon, because bacon is Zac’s favorite thing in the world next to me and Freyja. And then I drain out about half the fat. This is a very filling dish so a little goes a long way. To balance out the richness of the pasta dish, make a salad or fresh vegetable on the side. This is fabulous comfort food.

Spaghetti Carbonara 

Ruth Reichel, editor Gourmet Magazine

• - 1 pound spaghetti
• - 1/4 to 1/2 pound thickly sliced good quality bacon
• - 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, throwthe 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.

Mixing the cooked pasta in the bacon and garlic pan.

Tossing the hot pasta with the eggs and cheese.

Fresh salad with feta cheese and tomatos from Wendy Top's garden!

I made this while visiting home, and of course my dad pulled out a lovely wine to got with it. Jarrett approved of the recipe.