Wednesday, January 29, 2014

Pasta Carbonara

I have a half a package of bacon left after making the bacon cheese meatballs and decided I’d carb up by making some Pasta Carbonara.  

8 slices bacon cut into 1/2" pieces
½ cup water
3 cloves garlic
1 ¼ cups grated Romano or Parmesan cheese
3 large eggs plus 1 large yolk
1 tsp. pepper
1 lb. spaghetti
1 tsp. Kosher salt

Cut your bacon into ½ inch pieces with your kitchen scissors.  Bring the bacon and water to a simmer in a skillet over medium heat. Cook until the water evaporates and bacon begins to sizzle (about 8 minutes). Reduce heat to medium low and cook until fat renders and bacon browns (5 to 8 minutes).  Chop your garlic or I use the chopped garlic in a jar and just add 2 tsp. and cook 30 seconds. Strain bacon through a fine mesh strainer and set bacon and garlic aside.

Measure out a tablespoon of bacon fat or melted butter and place in a medium bowl. Whisk together cheese of choice, eggs and yolk, and pepper into the fat/butter until it is well combined.

Bring 2 quarts (8 cups) of water to full boil. Salt your water well.  Add spaghetti and cook according to package directions, stirring frequently, until al dente. Drain the spaghetti in a colander, reserving about a cup of the cooking water.  Put the spaghetti your serving bowl.

Slowly whisk ½ cup of the hot reserved cooking water into the egg and cheese mixture. Once mixed, gradually pour the cheese mixture over spaghetti, tossing to coat.  The heat of the water and spaghetti will cook the eggs and melt the cheese.  Add the bacon and garlic to the spaghetti and toss to combine.

Let the spaghetti rest, tossing frequently until the sauce has thickened slightly and coats the spaghetti, using the remaining reserved cooking water to thin out the sauce if needed. Serve immediately with a little more grated Parmesan cheese on top.

I love this simple Italian dish and it has bacon. 

Keep warm and happy and may God bless you and yours.  

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