Spaghetti alla Carbonara

I’m in a local MOMS Club that has activities several times a week.  It’s a great way to let my little girl play with other kids and socialize, while still being at at-home parent.  In addition to those activities, we also have a Mom’s Night Out once a month.  Last month we went to a local Italian restaurant and I ordered the spaghetti carbonara.  It was so delicious that I’m embarrassed to say I ate it all.  But it didn’t take long before I was looking up recipes for it.

Tyler Florence (of the Food Network) had great reviews of his recipe and it seemed pretty easy so I went with that one.  I was so happy with how simple this is to make and it’s so filling!  My husband and I both loved it – so much that we’ve already had it twice!  It’s a great thing to cook when you don’t have a lot of ingredients in the house – it calls for very little!    The second time I had to use fettucine noodles (as you’ll see in the picture) but it still came out well.  Also, I wasn’t a huge fan of the parsley in it so the second time I opted to use fresh basil.

Spaghetti alla Carbonara
Recipe slightly adapted from Tyler Florence

Ingredients:
1 lb. dry spaghetti
2 tbsp extra-virgin olive oil (since I used bacon and it makes its’ own grease, I didn’t use this)
4 oz. bacon, cut into small pieces
4 garlic cloves, finely chopped
2 large eggs
1 cup grated Parmesan cheese, plus more for topping
Fresh ground black pepper
Salt, to taste
4-5 basil leaves, washed and cut into small strips

Method:
Prepare the sauce while the pasta is cooking, so the pasta will be nice and hot when you add the eggs to it.

Bring a large pot of water to boil, salt it and add the pasta, cook until done but reserve 1/2 cup of the pasta water.  Drain off the rest of the water.

While that’s cooking, brown your bacon in a large nonstick pot.  Add the garlic and cook until turning golden.  Add the hot spaghetti and toss well with the bacon and garlic, cook for two minutes.  In a small bowl, whisk together your eggs and 1 cup Parmesan cheese.  Remove the pot of pasta from the heat and stir in the eggs.  Whisk together quickly so the eggs do not scramble (this is why you’re removing it from the heat) but the sauce does thicken.  You can thin out the sauce to your desired consistency with the reserved pasta water.  Add salt and pepper to taste and garnish with the basil and extra Parmesan cheese.

Spaghetti alla Carbonara

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