This dish is very simple, sort of a post-war Italian bacon and eggs according to one theory.
1 pound De Cecco brand angel hair pasta
1 package Hormel bacon made into 1 inch lardons with a scissors
3 large brown eggs whisked in a really big pasta bowl
1 pepper grinder loaded with peppercorns
1/3 cup chopped Italian flat leaf parsley leaves
1 bowl grated Pecorino Romano cheese
Fry the bacon lardons in a deep dutch oven over medium heat, stirring constantly. Don't mess around. Just grab the whole bacon out of the package and start cutting it right into the pot. As it cooks the lardons will get away from you quickly at the end and get too brown if you aren't careful, but I like 'em that way, a little carbonized. Remove from the pot to drain on a paper towel.
Meanwhile bring a pasta pot of salted water to a boil.
Heat your pasta plates in a warm oven.
Whisk the eggs in the pasta bowl.
Chop the parsley.
Drink some wine.
When the water boils, add the pasta and boil about two minutes. Stir with a pasta fork into a ball in the water, then drain well and transfer to the pasta bowl with the whisked eggs while it's still steaming hot. Using two pasta forks stir the pasta and the eggs together thoroughly until the eggs have cooked, about a minute. Basically, the eggs will disappear when using angel hair because of all the surface area absorbing the cooked egg. Larger pasta shapes produce more visible cooked egg clinging to the sides.
Divide the pasta into the serving plates, top or stir in the parsley and bacon in each, and a little olive oil if you like.
Serves three easily. Pass the cheese and the pepper grinder. The pepper is essential, liberally applied. The cheese is optional.
Don't forget the red wine at the table, and a steamed vegetable like broccoli on the side.
