Growing up in Texas, I ate a version of Spaghetti Carbonara many times without ever knowing it was actually an ancient Roman dish. As poor as we were, leftovers were rarely wasted and if there happened to be a tupperware container of spaghetti in the fridge from the the previous night’s dinner then Momma would whip us up scrambled eggs and spaghetti, as she called it, for our breakfast and surprisingly enough for Texans, I don’t recall us ever having bacon with the dish. We’d simply top our scrambled eggs and spaghetti with tons of black pepper and Kraft Parmesan cheese, you know that cheese that came in that tall, clear plastic container with a bright green label. I loved it. This recipe is slightly altered from what I grew up eating, but it’s a comforting, nostalgic dish nonetheless.
2 servings dried Spaghetti noodles, cooked per package directions
2 to 4 slices crisp, good quality Bacon
2 good quality Eggs
1 tsp Sour Cream
Shredded Italian cheese, such as Parmesan, to taste
Generous amount of Cracked Black Pepper
1 tsp fresh Oregano, chopped
1 tsp fresh Chive or Spring onion, chopped
Salt to taste
In a large stock pot, bring enough water to boil to completely cover the spaghetti noodles. Once the water is at a soft boil, add salt, the pasta, and cook until al dente. Drain and set aside reserving a few tablespoons of the pasta water. Cook bacon in a cast iron skillet over med high flame until crisp and set aside on paper towels. In a small mixing bowl, whisk together the eggs, sour cream, and herbs until well combined. Over med flame, heat a nonstick skillet and add in a generous tab of butter. When the butter is melted and frothing, add in the pasta, the whisked eggs, and mix together quickly until the egg has cooked through, adding a little pasta water at time until desired consistency is reached. Turn off the flame, add in the bacon and cheese and continue to mix until the pasta is well coated. Plate the pasta and garnish with additional herbs, cheese, and black pepper if desired. Serve immediately.