Originally posted July 08, 2011

spaghetti carbonara

spaghetti carbonara by joanie

This is my version of spaghetti carbonara. It's simple and delicious. I originally followed Mario Batali's recipe but found it too complicated. He does a whole raw-egg-yolk-in-a-nest-of-spaghetti-thing. I decided to take it to the basics while making it my own. The basics include bacon, eggs, and cheese. I added shallots, garlic, and a little wine. Basic is good.

This makes a fantastic meal in no time flat.

Ingredients

  • 1 lb spaghetti
  • 1/4 cup extra virgin olive oil
  • 4 pieces thick-cut bacon, thinly sliced
  • 2 shallots, thinly sliced
  • 2 cloves garlic, minced
  • 1/4 cup dry white wine (optional)
  • 2 cups finely grated parmesan
  • 4 eggs, lightly beaten
4-6 servings

Directions

Bring salted water to a boil in a large pot. Add pasta and cook al dente according to the package.

Meanwhile, heat olive oil in a large saucepan over medium heat. Add bacon, shallots, and garlic. Cook until they just start to crisp. Remove from heat and set aside.

When the pasta is done, warm the sauce on low heat and use tongs to transfer the pasta from the pot to the saucepan. Add wine and stir well.

Mix in the parmesan and eggs. Add a little pasta water if the sauce seems too thick.

Remove from heat. Garnish with parmesan, black pepper, and parsley.

15 minutes

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