I've had carbonara on the brain for quite some time. See, when I come across an intriguing recipe, I file it in my mental recipe rolodex. There is a also a mental shoe rolodex, a bag rolodex, and a people-who-annoy-me rolodex. Unfortunately, the last one is currently overflowing. What? I've had a cranky month.
But I've been saving carbonara for a special week. A week of broken high heels, coffee spilled on white dress shirts, and Don King hair. And of course, my life did not disappoint. Last week, I ran to pick up my dry cleaning three seconds before the place closed. This was a huge victory since the dry cleaner is a surly little man who was literally waiting to slam the door in my face at 7:00 p.m. I grabbed my dry cleaning and skipped out, relishing winning this round of me vs SDC (surly dry cleaner). The victory was short-lived because the next morning, I pulled in to work and the second my car entered the parking lot, I spilled coffee on my recently dry cleaned, white shirt. And somewhere out there, I knew that SDC was dancing a little jig.
With that auspicious start, things quickly went downhill. The airconditioner at work started spitting out hot air. In Texas. In the middle of summer. Then, the voicemail system broke and when it was finally repaired, I had sixteen voicemails with at least six from the same client. A client I am almost certain is related to SDC, judging from his sunny disposition. To top it all off, someone stole my coffee mug. The one with a hippopotamus on the handle. As an aside, if you have stolen my coffee mug, you should know it's cursed. Ok, it's not but you are a grown man or woman and it does not behoove you to use a mug with a giant, cartoon hippo on it. Only I can pull that off.
There was only one meal for a week like this. Pasta carbonara. Garlicky, creamy eggs and (beef) bacon fat coating warm strands of perfectly chewy pasta. As an aside can I once again proclaim my love for beef bacon? It shines (with fat) when compared to turkey bacon and I am eating it in large quantities to make up for the past 28 years. My arteries and I have never been quite so happy. Aside from being the most comforting meal EVER, it's also quick enough to qualify for a coveted spot in the Weeknight Dinners for the Working Woman (Or Man) series. On this particular night, I substituted scallions for parsley simply because I had scallions and didn't have parsley. And trust me, it was best for everyone that I did not stop at the grocery store. As another aside, has anyone ever gotten into a tiff at the grocery store? I see the craziest behavior (people cutting in line, eating candy bars without paying for them, leaving refrigerated items in random aisles) and sometimes, it takes all my self control to not go postal. For the record, the peeps shopping at my grocery store are by and large, larger (hee hee) than me and I'm afraid of being pulverized if I point out that yogurt is not a shelf stable product and you can't leave it amongst the canned soup if you decide you don't want it anymore.
So, I took a deep breath and ate my carbonara while watching Entourage and wishing I was Ari Gold. I bet Ari would proudly tell grocery store ruffians where they could go. Then, I ate another bowl of carbonara.
PS: I'm now Twittering. Oh wait, the hubster just told me it's not twittering but rather, tweeting. As you can see, this is going to be an interesting adventure for a tech luddite like me. Follow me @LawyerLovesLnch so you can laugh at my mishaps. You know you wanna! :)
1 pound dry spaghetti
2 tablespoons oil
4 ounces bacon, cut into small strips
6 garlic cloves, finely chopped
2 large eggs
1 cup freshly grated Parmigiano-Reggiano
Salt and pepper
1 handful parsley (or a few scallions!), chopped
Boil pasta in the salted water, reserving cooking water to thin out your sauce later.
While pasta is boiling, cook bacon in oil until crisp. Remove from pan. Cook garlic in bacon fat until softened. Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat.
Beat the eggs and parmesan together. Remove pasta from heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble. Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with salt and pepper and garnish with parsley (or scallions!).
Adapted from Tyler Florence and the Food Network