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Carbonara

October 20, 2009

Ah yes, spaghetti carbonara. I didn’t really “get” this dish until I went to Italy this summer and had it.  Besides the fact that you can rarely find carbonara on a menu in the States, even if you did, it wouldn’t compare to the real deal Italian carbonara.

Cheese

It is with that in mind that when I set out to make this dish, I knew it wouldn’t be like I had in Italy. I had to try anyway. It’s just that good.  It’s also really quick, and fast-moving once you get started. That’s why you have to have all your ingredients on hand when you start.  Oh, and I’m not one to be all snooty about ingredients, but this is one dish where having a bit higher quality ingredients makes a big difference.

Tossing Carbonara

The recipe is adapted from the Silver Spoon, which is apparently like Italy’s Mastering the Art of French Cooking, and has recently been translated into English.  I love this book. It’s huge and it has a way to make just about every food you could ever want to make – not just purely Italian recipes.  The recipe was pretty classic, so it didn’t do me wrong.

Carbonara

Spaghetti Carbonara
Adapted from the Silver Spoon

1 package whole wheat spaghetti
– 2-4 whole cloves fresh garlic, depending on taste
– 2 tbsp of extra virgin olive oil
– 5 slices bacon or pancetta, cut into small pieces
– 2 large eggs, whisked slightly and at room temperature
– 1 cup freshly grated parmigiano reggiano, plus more for garnish
– salt and freshly ground pepper

In large pot, boil water and salt generously.  Add spaghetti and let cook about 8 minutes, or to al dente.

While the pasta is cooking, take a large frying pan over medium heat and add the olive oil. Cook bacon and garlic until the bacon is crisp and the garlic has browned. Remove garlic and toss.

Whisk half of the cheese into the eggs, with a bit of salt and pepper.

Drain the pasta and reserve some liquid to thin out the sauce later. Immediately put the drained spaghetti into the bacon mixture and toss well. Remove the pan from heat and pour egg mixture on top, mixing well.  Don’t worry, the heat from the spaghetti will cook the eggs.

Add in the rest of the cheese and plenty of pepper.  Toss again and use reserved pasta water to thin if desired.  Serve immediately.

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One Comment leave one →
  1. Mitch permalink
    October 21, 2009 10:41 am

    Love the blog! Yes, I FB stalked you to find it, but what else is there to do at 6:40am? Some people workout, I get on FB…. I particularly love your explanation of Bojangles and the groom’s cake.

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