Apr 7, 2011

Spaghetti Carbonara

I found this recipe on Mommy's Kitchen.   This is one of my hubby's meals.  In fact, when I make this recipe, hubby and I fight over who gets the left-overs. 

While cooking, the smell is intoxicating.  Your mouth will start to water from anticipation of eating this delicious dish. 

Stars of the recipe:
  • 1 - 16 oz box of spaghetti
  • 2 Tbs. olive oil, separated
  • 8 slices bacon or pancetta, diced
  • 1/2 small onion, chopped
  • 1 clove garlic, minced
  • 1/8 to 1/4 c. dry white wine (optional)
  • 2 eggs betaten
  • 2 Tbs. heavy cream or milk
  • 1/2 c. grated Parmesan cheese
  • 1 pinch salt and black pepper to taste
  • extra grated Parmesan cheese of garnish
  1. In a large pot of boiling salted water, cook spaghetti until al dente.  Drain well and reserve a bit of pasta water.  Toss with 1 Tbsp. of olive oil and set aside.
  2. Meanwhile, start cooking the bacon.  Cook chopped bacon until slightly crisp; remove and drain onto paper towels.
  3. Reserve 2 Tsp. of bacon fat; add remaining 1 Tbsp. olive oil and heat in resused large skillet,
  4. Add chopped onion and cook over medium heat until onion is translucent.
  5. Add minced garlic, and cook 1 minute more.  Add wine if desired; cook one more minute.
  6. Return cooked bacon to pan; add cooked and drained spaghetti.
  7. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together.  
  8. To ensure a creamy, silky sauce, mix the cheese, cream, and beaten egg toghter then stir into the pasta, off eggs are barely set.
  9. If the mixture is too thick add a bit of reserved pasta water.  Add salt and pepper to taste.
  10. Serve immediately with chopped arsley sprinkled on top, and extra Parmesan cheese at the table. 

Happy eating, Traci

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