Sunday, May 17, 2015

Pasta alla carbonara, with recipe

Pasta alla Carbonara, The Chew

We were watching Cutthroat Kitchen on Food Network 2 weekends ago and the dish was Pasta Carbonara. We got into a discussion about it and since I had all of the ingredients  I made it the following week. I always wanted to make it but the egg part weirds me out. It turned out ok and we all lived to tell so it must have been cooked through enough. 



  • 1 pound Spaghetti
  • Extra-Virgin Olive Oil
  • 1/2 pound Thick Sliced Bacon; diced
  • Garlic Cloves; thinly sliced
  • Eggs; room temperature
  • 1 cup Freshly Grated Parmesan Cheese; plus more to garnish
  • Salt
  • Freshly Cracked Black Pepper
step-by-step directions
  • Bring a large pot of Salted Water to a boil.
  • Heat a large skillet over medium-low with a few tablespoons of Olive Oil. Add the Bacon and cook, stirring occasionally, until Bacon is crisp.
  • Add the Spaghetti to the boiling water and cook 1 minute short of the package instructions. Drain, reserving a cup of pasta water.
  • In a medium bowl, whisk together the Eggs and Cheese with a generous amount of Freshly Cracked Black Pepper. Loosen with a small amount of pasta water.
  • When the Pasta has 1 minute left to cook add the Garlic to the rendered Bacon and cook until fragrant. Add the pasta to the skillet and toss to coat.
  • Remove from heat and stir in the egg mixture until creamy. Add a small amount of reserved pasta water if pan is too dry.
  • Garnish with more Parmesan to serve.

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