CRAVING FULFILLED! I've been craving spaghetti carbonara for ages and I finally got around to making it. The great things about spaghetti carbonara is the sauce is based on scrambled eggs and pasta water as opposed to cream. Given that J is lactose intolerant, this makes a great pasta dish for both of us (as I can put tons of parmigiano reggiano on my plate of carbonara separately). The other great thing about spaghetti carbonara is how totally easy it is to make. Perfect for a cold night after work.
Here's how I did it:
1 pound of pasta
lots of salt
5 slices of bacon (or an equivalent amount of pancetta or guanciale if you want to be totally traditional
3 cloves of garlic, finely minced
3 large eggs
1/2 teaspoon of pepper
pinch of nutmeg
1 cup of parmigiano reggiano
Fry bacon (or any cured meat thereof) until fairly crispy and fat is completely rendered. Add the garlic and turn off the heat. Bring water to a boil and add enough salt until the water tastes "as salty as the Mediterranean," which is to say, pretty salty. Cook spaghetti according to instructions. When spaghetti is close to being done, take about half a cup of salty water out and reserve. During that time, heat up the bacon mixture. Drain the pasta and add to the bacon. Toss thoroughly with the pepper and nutmeg and turn off the heat. Add eggs and toss furiously so the eggs turn into a creamy sauce but don't solidify and coagulate. Add about two or three tablespoons of the pasta water and toss thoroughly again to make the mixture creamier. If the mixture is still too thick, add a bit more pasta water. Sprinkle lots of the parmigiano reggiano on top and toss again. Add even more cheese. Enjoy.
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10 comments:
Love Love Love Carbonara...Lactose be damned...I pay the price, but it makes me so happy!
But the cool thing is sans the cheese, carbonara is totally lactose free. Sadly, it is nowhere near fat free.
Excellent sounding recipe, and like you said, not that difficult!
I've been learning more and more lately that spaghetti doesn't have to be a boring, last minute type of meal.
CW Guy
Wine Reviews
jThe sky is blue.
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Thanks for the spaghetti carbonara recipe. Last summer, I ate them at a party and has been looking for an authentic recipe ever since. Now I will be able to make them myself. Thanks again.
I like to use Stephanie’s Seasoning Sea Salt on spaghetti, it is all-natural and all-purpose. Also no fillers, caking agents, sugars and MSG. A lot more flavors to pick from.
Here is the site: http://www.stephanieseasonings.com
Try it, I know you will like it!
This recipe is very delicious! I highly recommend to cook this. Really amazing!
Love it... going to take an extra Lipitor and make the Carbonara sauce tonight! =)
it's makes me craving .
i really love the Carbonara..
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