Bare Bones II: Spaghetti Carbonara

One of pasta's best attributes is its speed -- in 15 minutes, you can have a plate of steaming spaghetti or linguine out and ready for your hungry family. (Or appetite!) I keep a package of bacon handy as much as possible, so I can make Carbonara at a moment's notice. Once the meat and veggies are sauteed, the rest literally cook in with the pasta.
    It's great for using up leftover bits and pieces from a salad, too.

SPAGHETTI CARBONARA

1 pound spaghetti or linguine
1/3 - 1/2 pound bacon
2-3 cups chopped or sliced vegetables
 (Candidates include onion, zucchini or other squash, fresh tomatoes, green beans, carrots, bits of cabbage, mushrooms, red or green peppers, etc.)
1 tablespoon chopped garlic (or a healthy shake or two of dried powdered garlic)
2 eggs
parsley for garnish
Parmesan cheese 

Start cooking the pasta in a separate pan. Meanwhile, add the bacon, chopped fine, to the vegetables and garlic; saute slowly while the spaghetti cooks. Add eggs to either the bacon mixture (if you like separate pieces of egg), or the spaghetti, once it's cooked and drained (if you like each piece of pasta coated with egg). Mix in the bacon mixture, garnish with parsley and cheese, and serve!  (Makes 4-6 servings)


'Chef John's' version is here. He says its sauce "is simply a thin egg and cheese custard, spiked with pork and black pepper. Try to find pancetta or guanciale (pork cheek cured like pancetta) for a really authentic taste!"

However you want to describe it -- it's delicious.