Nathalie Dupree

Spaghetti Carbonara

Serves 3

1 pound spaghetti

1/4 to 1/2 pound thickly sliced good-quality bacon

2 cloves garlic, peeled

2 large eggs

Black pepper

1/2 cup grated Parmigiano cheese, plus extra for the table


Bring a large pot of salted water to a boil. When it is boiling, throw the spaghetti in. Most dried spaghetti takes 9 to 10 minutes to cook, and you can make the sauce in that time.

Cut the bacon crosswise into pieces about 1/2 inch wide. Put them in a skillet and cook for 2 minutes, until fat begins to render. Add the whole cloves of garlic and cook another 5 minutes, until the edges of the bacon just begin to get crisp. Do not overcook; if they get too crisp, they won't meld with the pasta.

Meanwhile, break the eggs into the bowl you will serve the pasta in, and beat them with a fork. Add some grindings of pepper.

Remove the garlic from the bacon pan. If it looks like too much fat to you, discard some, but you're going to toss the bacon with most of its fat into the pasta.

When it is cooked, drain the pasta and immediately throw it into the beaten eggs. Mix thoroughly. The heat of the spaghetti will cook the eggs and turn them into a sauce. Add the bacon with its fat, toss again, add cheese and serve.

Nathalie Offers Cooking Classes at her historic home!

Nathalie Dupree offers demonstration cooking classes to large groups in a faciity of their choosing. This price is to be negotiated. She also teaches private one week full participation classes to groups of four people. The group must organize itself. The fee is $1,250.00 per person, with a 50% deposit required. The students work out the class schedule and recipes with Ms. Dupree.They are both fun and hard work, and usually are from 10 a.m. to 4 p.m. M-F. Sorry, no individuals, only prearranged groups.

Recipient of the Cordon Bleu Advanced Certificate, known for her teaching expertise and warm personality, Nathalie has hosted over 300 top-rated television cooking shows on PBS, The Learning Channel and The Food Network. She is the author of eight cookbooks, including her most recent, Nathalie Dupree’s Comfortable Entertaining, 1999 James Beard Award, the food world's equivalent of the Academy Awards. Nathalie founded Rich’s Cooking School in 1972 and has taught more than 10,000 students around the world.