Tuesday, June 16, 2009

Pasta Carbonara

Oh this is evil, just so you all know. Very addictingly evil, to be quite clear. Don't say I didn't warn you. This recipe I got from Keri.

Pasta Carbonara

1 pound spaghetti
1 tablespoon olive oil
8 slices bacon, diced (I used one pound)
1 tablespoon olive oil
1 onion, chopped
1 clove garlic, minced (I used 1 tablespoon of minced garlic)
1/4 cup dry white wine (optional)
4 eggs
1 cup grated Parmesan cheese
1 pinch salt and black pepper to taste
2 tablespoons chopped fresh parsley
1/2 cup heavy cream (optional)

In a large pot of boiling salted water, cook pasta.
Drain well.
Toss with 1 tablespoon of olive oil, and set aside.

Meanwhile in a large skillet, cook chopped bacon until slightly crisp;
remove and drain onto paper towels.
Reserve 2 tablespoons of bacon fat;
add remaining 1 tablespoon olive oil, and heat in reused large skillet.
Add chopped onion, sliced mushrooms, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more.
Add wine (and cream) if desired;
cook one more minute.
Return cooked bacon to pan;
add cooked and drained pasta.
Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together.
Beat eggs and cheese together.
Add beaten eggs/cheese and cook, tossing constantly with tongs or large fork until eggs are barely set.
Add salt and pepper to taste (remember that bacon and Parmesan are very salty).

Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.

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