This is a simple but delicious Carbonara recipe that uses only four ingredients: spaghetti, cheese, one egg, and one slice of bacon. (Allegedly, the name "carbonara" is a reference to the coal miners in Italy who frequently ate cured pork and eggs and this kind of stuff for lunch.) The yoke is served on top of the pasta raw; when the yoke is mixed throughout the pasta, giving the pasta a rich smooth peppery egg sauce punctuated by crunchy bits of bacon.
For such a simple dish, it is surprisingly satisfying. It's hard to beat a bowl of cheesy, bacony, peppery, eggy goodness. After I adopted this recipe, I never went back to making carbonara any other way.
Step 1: Mise en place: ingredients and equipment
This recipe makes one serving.
Start by gathering your ingredients:
one serving of pasta
one or two slices of bacon, depending on how much bacon you want
pecorino or Parmesan cheese
You'll also need a fine grater, a pot for cooking the spaghetti, tongs for handling the food, and a skillet for cooking the bacon. You'll also need couple of ramekins for separating the egg ahead of time.
I personally like the flavor of pecorino cheese better than Parmasean (actually, I like using half grated pecorino, and half grated parma, but then this would be a five ingredient recipe), and I always grate my cheese as I need it; that crumbly pre-ground crap that passes for cheese in most supermarkets is gross. Ground cheese has the wrong texture; insist on grating your own if you're going to do this right. Life is too short to be eating gross pre-ground industrially processed cheese.