So one could argue that this is NOT a camping meal…..and I couldn’t really disagree. However, it IS one of my husband’s favorite pasta dishes so it seems fitting that we start the recipe category with this recipe! It was the first meal I made on this trip and it was the very first time that I ever made it. It was a bit tricky making this dish in an RV “kitchen” but it really wasn’t too hard. It took me about an hour. I hope you’ll try it!
9-10 slices of thick cut bacon, cut into 1/2 inch pieces
8 1/2 cups water, divided
2-4 cloves garlic, minced
1 lb linguine or spaghetti
1 1/4 cups finely grated parmesan cheese, plus more for serving
3 large eggs
1 large egg yolk
1 tsp each salt and pepper
Chopped fresh parsley, for garnish
- Add bacon and 1/2 cup of the water to a large non-stick skillet and bring to a simmer over medium-high heat.
- Allow to simmer until water evaporates about 6-7 minutes, then reduce the heat to medium-low and continue to cook until the bacon is brown and crisp, about 6-8 minutes longer.
- Place a fine mesh strainer over a bowl then pour bacon into strainer while reserving about 1 tsp. of the rendered fat in pan. Return pan that and sauce garlic about 30 seconds, until fragrant and lightly golden.
- Pour into a medium mixing bowl then add 1 Tbsp rendered bacon fat (drippings in bowl set under strainer) to mixing bowl with garlic. Add eggs, egg yolk, parmesan and pepper to garlic mixture and whisk until well combined.
- Meanwhile, bring 8 cups of water to a boil in a large dutch oven (no more than 8 cups because you want a very starchy water for the sauce). Add spaghetti and salt to boiling water and cook until al dente. While pasta is boiling, set a colander in a large bowl.
- Drain al dente pasta into colander in bowl, while reserving pasta water in bowl. Measure out 1 cup hot pasta water and discard remaining water. Place pasta in the now empty large bowl.
- Slowly pour and whisk 1/2 cup pasta water into egg mixture, then slowly pour mixture over pasta while tossing to coat. Add bacon and toss to combine. Season with salt if desired.
- Let pasta rest, tossing frequently, 2-4 minutes until sauce has thickened slightly and coats pasta. Thin with remaining 1/2 cup hot pasta water as needed. Serve immediately topped with additional parmesan and parsley.
Recipe source: adapted from Cook’s Illustrated
This recipe serves 6. Leftovers can be warmed in a saucepan over low heat. Enjoy!