Recipe for Pasta Carbonara:
1 lb. Pasta (I prefer Angel Hair or Linguine)
10 strips Bacon
2-3 Garlic Cloves, crushed or chopped
1/2 Onion, diced
Red Pepper flakes
Parmesan Cheese (optional)
Cook the bacon in a large frying pan to the point of cooked and chewy, not crispy. In a large pot, boil the pasta noodles to al dente. Remove the bacon from the pan and cut it into large pieces. Keep the bacon oil hot, add the diced onion, garlic, salt and pepper. Cook until the onions are translucent. Add the pasta to frying pan and crack eggs over it, mixing around and coating each noodle with egg. Continuously move the noodles around so that the eggs do not fry all in one place. Add chopped bacon and red pepper flakes. Top with Parmesan cheese, if you please. Eat until your hangover recedes.
One fateful night in high school, a friend’s parents let her and I stay alone in their house while they went out for dinner. After doing the typical sleepover things – pizza, gossip, hair dye, unfortunate makeup schemes – we decided to get a little risky. So, we clambered up to the top shelf of her parents kitchen to the liquor shelf (Because, come on, who didn’t do that as a teenager?). They thought that it would be out of sight, out of reach, out of mind. But, just like when I was a child and my mom put the cookies on top of the refrigerator, thinking that I would never manage to get up there, my friend and I pulled up a chair, scaled the cupboards, and pulled down a bottle of Creme de Menthe. A few disgusting menthol shots later (we were sixteen, we didn’t know how to drink properly), we felt like the funniest people alive as we swirled our way through the night.
As we spent the next morning with slight headaches and a serious case of the munchies, my friend decided that we were going to make breakfast. Pasta, for breakfast. I looked at her like she was still drunk. As she pulled out the bacon, eggs, garlic and pasta, I watched her assemble this dish with wonder – Bacon? In pasta?
We fried the bacon to the point of being chewy, not crispy, and then cut the pieces into large chunks. While the bacon oil was still hot, we added diced onions and garlic, a lot of garlic. We had noodles boiling on another burner, and when they were ready, we dumped them into the hot bacon oil with the onions and garlic. Then, we cracked two eggs over the pasta in the pan and shook it all around so that the eggs didn’t just fry up on the spot into large bites of scrambled egg. The yolk worked its way in between each noodle and scrambled on the noodles, so that there were delicious little bits of garlicky egg attached to each bite of pasta. We tossed the bacon chunks back in and ate it straight from the pan. Two full bellies later, our alcohol-induced headaches were absorbed the glory of bacon.
Nothing helps a hangover like bacon and carbs.