Spaghetti with Bacon and Eggs
Our version is bacon rendered with extra virgin olive oil and then removed from the pan. Garlic. Shallot. White Wine. Pasta water.
I insist you lean over the pan, as things gently bubble. Wave your hand gently, wafting the perfumed steam up to your waiting nose. Close your eyes and inhale.
The eggs are beaten with salt, pepper and a touch of whole milk. Grated Parmesan (a ramekins-worth). A bit of chopped parsley.
Roberto pulls the pasta directly from the pot into the pan. His work begins. Steadily coating each strand. A touch more pasta water and then the eggs. Parmesan (first half—then the rest). Bacon. Parsley. Black pepper.
Nested into bowls. Even distribution of bacon. A pinch more parsley. A turn or two (or three) more of black pepper.
Eating Spaghetti with Bacon and Eggs
"There's a few strands more in the pan." He said.
Our bodies hunched over. Barely chewing.
Fork in one hand. Green onion in the other. I look over to see Roberto twirling his last strands.
"Get some more." I said.
"I'll wait for you." He said.
"I'm trying to chew." I said.
"It's hard." He said.
I twirl the last strands.