Wednesday, May 13, 2009

Spaghetti al la Carbonara

This is what we had for supper tonight. I love pasta. A lot. And Spaghetti Carbonara is one of my favorites. It is so simple, yet so good. I like to throw some frozen peas into my recipe, but Eric is not fond of it that way. Ah well. Such is life. We left it out tonight.

1/2 pound bacon, chopped
1 tablespoon chopped garlic
Freshly ground black pepper
1 pound fresh spaghetti, cooked al dente
4 large eggs, beaten
1 cup freshly grated Parmigiano-Reggiano
1 tablespoon finely chopped fresh parsley leaves

In a large saute pan, over medium heat, cook the bacon until crispy, about 6 minutes. Remove the bacon and drain on paper towels. Pour off all of the oil except for 3 tablespoons. Add the garlic. Season with black pepper. Saute for 30 seconds. Add the crispy bacon and the pasta. Saute for 1 minute. Season the eggs with salt. Remove the pan from the heat and add the eggs, whisking quickly until the eggs thicken, but do not scramble. Add the cheese and re-season with salt and pepper. Mound into serving bowls and garnish with parsley.

*The only thing I do different from the recipe is that I temper my eggs with about 1/4 cup water from the pasta before pouring it over the spaghetti. That keeps it from becoming Spaghetti al la Scrambled Eggs.

Link to Recipe


the other lion said...

Mmmmmm. You are brilliant!

Holly's Mom said...

Sounds Tasty

Anonymous said...


Jana Nickle said...

Oh, this sounds gooooood....

Umma said...

That looks so good! I've never had it before. I'll ask Duhdee to add it to the menu sometime soon.

Monkey is probably going to reject it, spaghetti is not on the "Approved Pasta Shape" list but maybe he'll make an exception?