Recipe: Eddie Spaghetti Carbonara

“In the spirit of Eddie Spaghetti/ We do what we do.”

So goes one of the many memorable lyrics Spencer Moody has sung during his time with the Murder City Devils, who are now back together.

One of the things we do when we’re not listening to MCD is cook. And in the spirit of Eddie Spaghetti, we’re sharing with you this original recipe we’ve been modifying and re-modifying this year.

So grab an apron, throw on some MCD - or Supersuckers, more fittingly - and get ready to crrrumble (bacon, that is).

(Note: This recipe was not created or approved by Mr. Spaghetti. But we hope he digs it.)

EDDIE SPAGHETTI CARBONARA

Serve with warm garlic bread, Caesar salad and wine (white or red will do). This recipe makes plenty for eight people - or four heavyset punkabilly dudes with big appetites.

The things you need:

large pot
large skillet
1 lb. thin spaghetti (angel hair works best)
10 pieces of bacon or pancetta, diced
1 onion, chopped
3 garlic cloves, minced
2 T. fresh parsley, chopped
1 c. fresh Parmesan cheese, grated and divided into two half-cups
4 eggs, beaten
4 T. olive oil, separated
1/4 c. white wine
1/4 c. heavy cream (optional)
salt and pepper, if preferred

What you need to do with those things:

1. Fill large pot with water and bring to a boil. Add spaghetti to boiling water. Cook per instructions. Drain pasta. Add 1 T. olive oil. (Pasta can be prepared before or during steps 2-4.)

2. Fry bacon or pancetta in large skillet over medium heat until browned. Save 2 T. of bacon fat.

3. Drain and cool bacon or pancetta on paper towels (or an environmentally friendly alternative, if you can think of one). Crumble. Set aside.

4. Rinse skillet. Re-add reserved bacon fat and 1 T. olive oil. Cook over medium heat. Add onion and garlic, and cook until translucent. Add wine (and cream) and cook through.

4. Mix together 1/2 c. Parmesan cheese and beaten eggs.

5. Pour contents of skillet into large pot. Add bacon, pasta and remaining olive oil.

6. Add egg-and-cheese mixture and cook, tossing frequently, until eggs begin to set (make sure eggs don’t cook too much). Add salt and pepper if preferred.

7. Serve pasta with parsley and remaining cheese.

8. Enjoy.

(h/t Sabrinatee at AllRecipes.com for providing the basic template.)