Spaghetti Carbonara

Forget Match.com or Cosmo quizzes.  

If you want to know if you are compatible with someone, cook with them.  

My husband and I have been married almost 8 years now, and we are like an old married couple already.  

No, we don't finish each other's sentences.  Nor have we begun to look alike.  We've discovered that we make a decent spaghetti carbonara together.  

Those who have attempted this dish discover very quickly that in order to avoid disaster, you must have two cooks in the kitchen.    

It's a culinary tango.

Spaghetti Carbonara

1/4 lb. of bacon,chopped (if you want to be truly authentic, substitute prosciutto)

1/2 TBSP chopped garlic

freshly ground black pepper

1/2 lb. of spaghetti, cooked al dente

2 large eggs, beaten

salt

1/2 C grated Parmigiano-Reggiano

1/2 TBSP parsley

In a large saute pan over medium heat, cook the bacon until crispy. Remove the bacon and drain on paper towels. Pour off all the bacon grease except for about 1 1/2 TBSP. Add the garlic. Season with black pepper.  Saute for 30 seconds.  Add the crispy bacon and the pasta.  Saute for 1 minute. Season the eggs with salt.  Remove the pan from the heat.

Now, the fun begins.

While one person tosses and stirs constantly, the other should slowly drizzle the egg over the pasta.  You must do this quickly in order to prevent the egg from scrambling.  Then while you continue tossing the pasta, have your culinary partner sprinkle the grated cheese a little at a time until thoroughly coated.  Re-season with salt and pepper to taste.  Garnish with parsley. 

Enjoy, Lady-and-the-Tramp style.