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Bucatini alla Carbonara

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A friend of mine recently made me pasta alla carbonara. It instantly transported me back to Italy last summer, where I wilted with pleasure from my first experiences of this dish. I never realized it was so rich, so indulgent; the perfect combination of breakfast, lunch and dinner. And for anyone with an egg obsession such as I, it's a must-have. Of course I had to make it for myself. I adapted this recipe from Mario Batali.

1 serving Rustichella d'Abruzzo bucatini noodles (or other long noodles)

1/4 c pasta water (after cooking noodles)

1 slice bacon

1/4 c parmigiano reggiano, grated

about 2 Tbsp freshly ground black pepper

1 beautiful egg, separated

Boil a pot of salted water. Cook noodles. Cook bacon in skillet. Remove bacon and chop, leaving pan with bacon fat on stove. When pasta is cooked, add to bacon-pan with pasta water and cook on med-high for a few minutes while liquid reduces. Remove from heat. Add parmigiano, chopped bacon, pepper, and egg white. Toss. Plate pasta and top with egg yolk and more black pepper. (Mix yolk into dish right before eating.) No salt necessary in my opinion; the bacon and parmigiano do the trick.