Story behind this Recipe:
A must: Olive oil. A piece of advice: do not let garlic burn. Nope, don't ever think of substituting onion for garlic.
Spaghetti (even previously cooked, leftover)
2 garlic cloves
Minced parsley to taste
Some olive oil
Generous amount grated Parmesan cheese
Optional: a little milk
Boil spaghetti. To stop cooking, rinse under cold water. Rinse water from the pasta thoroughly. Or use leftover boiled spaghetti.
Heat olive oil (2-3 mm.-high on frying pan). Press garlic cloves.
Sautee garlic briefly. Immediately add spaghetti, salt to taste, heat up in oil.
Add parsley. Add whole eggs, scramble, stirring with spaghetti.
Add a little milk (optional), add a generous amount of grated Parmesan cheese.
Stir until cheese melts and fuses in the concoction.
Simple ingredients that are surprisingly delicious when combined. This recipe did the best job, among others I saw, of explaining the correct order in which to cook the ingredients. Yum.
This is in fact a version of "Spaghetti alla carbonara". Having been married to an Italian for almost forty years, I would like to suggest a few tips for cooking the spsghetti. The water must be boiling (bubbling). Push the pasta down immediately into the water with a wooden spoon. The cooking time is usually indicated on the packaging but if you want spaghetti that an Italian would eat, you have to keep tasting it until it is what the Italians call "al dente" i.e. cooked but still firm and not soggy. If the pasta is of good qality (durum wheat) and you have salted the water correctly, there is no need to rinse it.