by Matthew Yglesias
I’ve rarely been interested in the idea of recipe-blogging, because normally I get my recipes from the internet so I don’t see what the point would be of reiterating them. However, I plunged into this farfalline carbonara recipe with such reckless abandon that I was already cooking by the time I realized that I had all the wrong ingredients and was really making a “winging it farfalle carbonara.” The basic carbonara concept (bacon, eggs) is basically foolproof, so you may as well not follow my recipe any more than I followed Gourmet‘s. That said, you’ll need:
— 3 slices of bacon (Gourmet calls for “good-quality bacon” but fuck that, it’s bacon)
— 0.5 pounds farfalle
— 1 medium yellow onion
— 2 eggs
— 0.5 cups Parmigiano-Reggiano (here “good quality” helps) plus some more (it’s good quality, why not use more?)
— white wine
— salt ‘n pepa
Start boiling some water. Pour yourself a glass of wine. Cut each slice of bacon into five smaller slices and put them into a skillet over medium heat. Dice the onion, turn the bacon, and toss the onion bits into the pan with the bacon. At this point if your setup is like mine, your smoke detectors will start going off and you’ll have to deal with that. Whisk the eggs, the cheese, and the salt and pepper together. Hopefully your water’s boiling by now and you can put some salt and the farfalle in the water. Use some wine to deglaze the pan with the bacon and onions and turn the heat as low as it’ll go. When the pasta’s done drain it, then put it back in your original pot, then throw the egg/cheese mixture onto the pasta. Stir the pasta vigorously with one hand, while the hand tosses the bacon/onion/wine/drippings onto into the pot.
People say recipes like this are easy. By which I think they mean fast. I think it’s actually harder to cook fast recipes than slow ones, since it requires more poise and I have very little poise.