Wednesday, May 14, 2008

Spaghetti Carbonara

This is a fast and delicious recipe that I got out of Martha Stewart's Everyday Food...which Colton already knew how to make of course, and gave me more tips. A carbonara sauce is typically made with bacon, eggs, and cheese. This recipe includes cream or half-and-half for a silky texture.


Serves 4

1 pound spaghetti
8 ounces (8 slices) bacon, cut 1 inch thick crosswise
Coarse salt and freshly ground pepper
3 large eggs
3/4 cup grated Parmesan cheese, plus more for serving
1/2 cup half-and-half (or cream)


1. Set a large pot of water to boil (for pasta). In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 12 minutes; transfer to a paper-towel-lined plate.

2. Salt boiling water generously; add pasta and cook until al dente, according to package instructions.

3. Meanwhile, in a large bowl, whisk together eggs, Parmesan, and half-and-half. Set aside.

4. Drain pasta, leaving some water clinging to it. Working quickly, add hot pasta to egg mixture. Add bacon; season with salt and pepper, and toss all to combine (heat from pasta will cook eggs). Serve immediately, sprinkled with additional Parmesan cheese.

I add steamed peas to mine. I like the extra pop of texture and color they give.


T&H&baby said...

If Lennon weren't asleep, I'd head to the store and buy everything to make this tonight. Yum...and it truly does look easy. Thanks for getting this up and running; I am pretty excited about this blog.

Ann Dee said...

I asked Millie to post this. I LOVE it and I messed it up when I tried it at home from memory. I want Megan to post her version too (remember? I mentioned a bacon pasta faceoff?). I'm just curious about the variations.