Carbonara for Two
Cooking for someone is sexy. Getting cooked for is even sexier. I also think it just makes everything more special. There's nothing like a night on the town but it's often those spent at home cooking, savoring and ... are just as special, if not more. A few come to mind immediately.
It's also not an occasion to eat salad. My sisters and I have a term called "salad face" which is the hand/napkin over your face as the fork desperately try to fit disproportionate pieces of lettuce into your mouth. You do it and you know it. Damn you organic and hydroponic lettuces from Brooklyn rooftops.
The sexiest and easiest (come on, no one's going to clean after dinner) is Carbonara. No it's not low-calorie or light. It's indulgent, like the rest of your night will be. Might as well start somewhere. It's also an essential Fall recipe.
Carbonara for Two
Serves 2 (and makes more for breakfast)
1 lb. bucatini pasta
6 pieces of center cut bacon, cut into 1/2" pieces getting
1 onion, diced
3 cloves garlic, minced
2 egg yolks, 1 whole egg
1 cup parmesan cheese, reserve some for grating
Juice of 1 lemon
Bring a large pot of water to a boil and salt generously (it should be as salty as the sea). Cook pasta until al dente. Reserve extra pasta water for loosening the sauce.
Meanwhile, saute bacon over medium heat to render fat and crisp bacon, about 8 minutes. Remove bacon from the pan and set aside on a paper towel to drain excess fat. Leave about 2 tablespoons bacon fat in the pan (toss and reserve extra for something else yummy ...) and saute onion until caramelized, about 10 minutes. Add garlic and cook until fragrant, about 1 minute.
Whisk eggs, cheese and lemon juice together.
Place hot pasta in onion mixture, remove from heat and pour egg mixture over. Using tongs toss the pasta until creamy and egg is cooked. Use reserved pasta water to loosen the sauce if desired. Don't worry it doesn't need to be on the heat. Portion in large bowl and top with more cheese. Serve with wine.