Pasta Alla Carbonara (good things for fresh eggs, part I)

My roommate made Spaghetti Alla Carbonara tonight due to some leftover proscuitto. I watched her make it and, being a vegetarian, immediately got jealous and decided to make my own. Jess's recipe is simple - pasta, proscuitto, egg, parmesan, peas. I'm sure you can add to it, but this is what we made. Some people like black pepper or salt or cream - I think the parmesan added enough bite.

I used Morningstar Farms fake bacon instead of proscuitto. Egg was contributed by Gertrude.



She makes some mighty fine green eggs, this one.



Pasta Alla Carbonara - simple version for one

- 1 Gertrude egg or other egg, preferably fresh, beaten
- Big ass handful of pasta, preferably in a pretty shape, however much you want to eat (If you're very hungry or serving more people, add more than one egg, but a whole egg was almost too much for my personal bowlful)
- 2 Strips of Morningstar Farms fake bacon, or fried up real bacon, or prosciutto
- Peas for prettiness
- Parmesan or sharp hard cheese

Cook the pasta and fry your facon. Toss some peas into into the pasta and let them cook up with it and strain when al dente-ish. Return to pasta pot and stir in egg, peas, cooked bacon, and parmesan, stir until it turns sauce-like and serve.