Pasta Carbonara


Pasta Carbonara
Of all the pasta dishes in our repertoire, this variation for Carbonara has earned its place in our pasta hall of fame for its ease and deliciousness. By way of a good friend, L, the original Mario Batali recipe forever changed my perception of Carbonara as a heart-attack-food-coma-inducing, bland, cream-laden dish. Done the traditional way, no cream is involved, just the gelatinous quality of fresh raw egg, lightly cooked in the residual heat of the pasta, dressed up with parmesan and bacon. If you’re preparing this with fresh pasta, prepare the bacon and the eggs first and cook the pasta as a last step.
Course: Pasta
Cuisine: Italian
Servings: 2 people
Recipe By:
  • 200 g spaghetti
  • 1 tsp olive oil
  • 2 cloves garlic minced
  • 100 g bacon good quality and sliced into 1/4-inch strips
  • 1/2 cup dry white wine
  • 2 pcs eggs
  • 4 tbsp Parmesan cheese freshly grated
Salt and pepper
4 sprigs of parsley, finely chopped
  1. Cook the pasta in heavily salted boiling water according to the packet instructions.

  2. While the pasta is cooking, over medium heat, add the olive oil and garlic into a skillet, stirring to cook, about 2 minutes.

  3. Add the bacon to the oil and garlic. When the strips of bacon turn a light shade of pink (about 5 minutes), add the wine, scraping the bottom of the pan as it bubbles away. Reduce the heat to low and let the wine evaporate until it’s almost gone. Set aside to cool.

  4. Prepare individual bowls for the pasta, breaking an egg into each bowl, then adding the grated cheese. Lightly whisk the egg and cheese together until incorporated, then add a pinch of salt and pepper, and divide the bacon equally (or not) between each bowl.

  5. When the pasta is ready, drain, then divide it into two portions and quickly toss in the egg-cheese mixture to coat each strand. Garnish with parsley and more cheese if desired. Serve hot.

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