2 slices bacon per serving
4 oz spaghetti or angel hair per serving
1 egg yolk per serving
1 tbl cream per serving
1/4th cup freshly grated good parm per serving
lots of black pepper
maybe a few crushed red pepper flakes, but not many
parsley to garnish
can add 1/4th or so cup of green peas per serving (fresh or frozen are best, canned get mushy) or one small handful spinach if you want a one dish meal.
prepare pasta according to directions, do not overcook. while pasta is working, beat the heck out of egg yolks in a bowl. add cream and pepper, and slowly incorporate cheese. can add a splash more cream for a thinner sauce. also cook peas (can toss them right in with the pasta really) or wilt spinach in a colander over the pasta pot. when pasta is done, put a few tablespoons of the pasta water into your sauce and stir vigorously. toss sauce with pasta in the hot pot. (yes, the egg yolks are uncooked. the heat from the pot cooks them slightly. do not serve to pregnant women or people with compromised immune systems but really, if you have ever eaten cookie dough (and i know you have) then stop bitching about raw eggs). toss in crumbled bacon and veggie, plate, and top with parsley for garnish. serve immediately with a salad or some roasted veggies and some interesting dryish wine (a dry reisling or cabernet) and you have just made a meal you could order in a nice restaurant out of things you probably had in your cupboard anyway. (minus the wine maybe, have one of your guests bring that!)
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