When I lived in France, I had a couple of host mothers who would make Spaghetti Carbonara on a Saturday night for those who were around and looking for something quick. I always loved the bacon and cheese in the sauce, but I could never figure out once I started cooking for myself how to get the sauce that they would make.
I think part of my problem was that I was going from memory, which can be a hazy thing. I knew there were eggs, but how to cook so that there wasn't just scrambled egg clinging to the pasta? I also couldn't decide beyond bacon and cheese what needed to be added.
Enter a second look at the March 2006 Everyday Food. While flipping through the Weekly Menu article, I found a familiar looking comfort food from my time in France. When I told J what I was making, and explained what Spaghetti Carbonara was, I was met with tolerant skepticism. I don't think J truly understood the magnitude of a dish with such simple ingredients that could just make you happy.
I was told, however, at the completion of this dish that I could make it again when I wanted. High praise indeed.
I present to you now from the March 2006 edition of Everyday Food, Spaghetti Carbonara: