Lauren can have my cat because Lauren’s a dog person and Lolita (who she lived with for two years) will remind her that cats are people too. Lisa can have my “Freaks & Geeks” DVD set because she hasn’t seen the end yet; Alex can have my VHS tape of the Martin Short special that aired on NBC in the 90s with Phil Hartman and Jan Hooks which I think is the funniest thing I own because she thinks it’s as funny as I do; Ricky can hang on to my “Pippin” DVD because he has it anyway and everyone else can divide up my remaining book, cookbook, DVD and CD collections.
I am writing my last will and testament because I had this for dinner last night:
After hamburgers the night before and pizza the night before that, this was the dish that pushed me over the edge to become a true glutton. John Wayne had “True Grit,” but I’m a “True Glutton.” So if heart failure keeps me from waking up tomorrow, we now know how to divide up my possessions. If I live, it’ll be a while before I make this again–not because it wasn’t outrageously delicious, but because it made me feel guiltier than a man who kills nuns with tweezers.
Do you want to feel that guilty? Does that picture above have you salivating? Do you have a death-wish too?
It’s REALLY easy to make. You probably have all the ingredients already, with the exception of slab bacon which I had left over from the Birmingham Beet salad from the other night. I loosely interpreted a recipe for “Spaghetti Carbonara” from Marcella Hazan which I will loosely reinterpret for you in the next paragraph. This dish comes together best when you do it all in a huge rush: the high octane charges the dish with dramatic flair.
You will need: pasta (spaghetti’s the most preferable, but as you can see I used penne) (this recipe is good for half a box); 1 strip of slab bacon (or pancetta or even regular bacon); some wine (I used old old old white wine that’s been in my fridge for months. I know it’s horrible to use wine you wouldn’t actually drink but since I was only using 1/4 a cup, I didn’t care. And it tasted fine.) FRESH Parmesan cheese. 1 garlic clove.
1. Boil your pasta til it’s al dente; [you want the pasta to finish cooking just as everything else is finishing, so the heat from the pasta will cook the egg]
2. In a large bowl, crack an egg and break it up a bit with a fork. Grate about a cup of parmesan in it and then grind some pepper in there too;
3. Cut up the slab bacon into 1/4-inch strips. Take a Tbs or 2 of olive oil and pour into a skillet; heat on medium heat and add the garlic clove. Let it flavor the oil til it’s golden then remove. Add the bacon and cook for a few minutes until crisp on the outside. Move off the heat and add 1/4 cup of wine. It will sizzle.
4. Then it’s pure assembly. Add the drained pasta to the egg in the bowl; stir around and coat. Then add the bacon and the bacon fat (all the liquid from the skillet) and toss around. Taste. It is delicious. Write your last will and testament and bon apetit!