Tuesday, April 27, 2010


First, an apology about the photography on this site. I'm using my iPhone. Enough said. Still, I hope the photos don't discourage you from the recipes, which -- scout's honor -- are solid! Here's a recipe for spaghetti carbonara. This is the exact recipe I learned in Rome (well, almost -- that recipe included peas, which I didn't have last night). Here you go!

Spaghetti Carbonara
Serves: 2.5
Prep time: 10 minutes
Cook time: 10 minutes

You'll need:
  • 1/2 lb. spaghetti
  • 4 egg yolks
  • 1 C. fresh grated parmesan cheese
  • 5 strips bacon
  • 1/2 C. pasta water
  • 1/2 T. black pepper

First, preheat your oven to 375. Bring a large pot of water to boil, and salt it generously. Place 5 strips of bacon on a lined baking sheet for 10-12 minutes until bacon is crispy. When bacon is done, drain it well and chop it.

When water is boiling, cook pasta according to package directions.

Meanwhile, separate 4 eggs -- place the yolks in a large bowl. Next, grate 1 C. parmesan cheese over the egg yolks. Add 1/2 T. black pepper. Whisk well. This will be a pretty sticky mixture.

When the pasta is done, turn off the heat. Don't drain the pasta water -- use 1/2 C. and slowly (slowly) trickle this 1/2 C. into the egg mixture while whisking rapidly. You don't want scrambled egg pasta, so this is a very important step. When the eggs/cheese have been tempered, use a tongs to transfer the pasta from the pot to the egg mixture. Mix well, taste, and adjust seasonings to your liking. This is also the part where you would add 1 C. frozen peas if you felt like keeping with the tradition.

To serve, pile up a big mound in a bowl and top with more parmesan and chopped bacon. You will marvel how five ingredients (two of which are breakfast items) can become such a decadent, flavorful, satisfying dinner! Enjoy.

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