Spaghetti Carbonara

Spaghetti Carbonara? Yum!

I feel like I need to invoke Joey from “Friends” to really capture the greatness of this dish:

Noodles? Good.

Cheese? Good.

Bacon? Goo-od.

Carbonara’s a really fun dish to make. It looks impressive, it sounds impressive, but honestly, it couldn’t be easier. And it tastes delicious. This recipe for carbonara is by far my favorite out of the few that I’ve tried.

Spaghetti Carbonara
Adapted from The Amateur Gourmet

  • a box of dry spaghetti
  • pancetta or thick bacon
  • two raw eggs
  • freshly grated parmesan
  • freshly ground pepper
  • four cloves of garlic, peeled
  • white wine
  • roughly chopped parsley

1. Bring a large pot of water to a boil.

2. Cut the bacon or pancetta into small cubes. I use about 6 slices of bacon, but you can use less or more, depending on your tastes.

3. Add the cubes to a non-stick skillet with some olive oil and the garlic cloves. Turn on the heat to medium-low. Cook, stirring often, until the garlic is golden brown¬† and then remove the garlic from the pan. Keep cooking the bacon/pancetta until it’s crispy and drippings are visable in the pan.¬† Once the bacon/pancetta is crisp, add one glass of white wine. It will bubble up and then begin to simmer. Continue heating this sauce over medium low heat until the liquid reduces and the sauce thickens, about 10 minutes.

4. When the water begins to boil, salt the water then add the box of spaghetti noodles.

5. While the pasta boils and the sauce simmers, crack two eggs into a large bowl. Grate in at least one cup of Parmesan cheese (more if you like, I probably use closer to 1 1/2 cups). Grind black pepper over it all and then stir it together with a fork.

6. Once the pasta is cooked to al dente, drain and add it directly to the large bowl with the egg and cheese mixture.

7. Stir very quickly. It is important that you begin to stir immediately and continue stirring until the mix covers all of the noodles. The heat from the pasta is cooking the eggs for you, but if you don’t stir well, you could end up with something closer to scrambled eggs than pasta sauce. (As Alton Brown would say, “That’s not good eats.”)

8. When all of the noodles are coated with the egg/cheese mixture, add the bacon and sauce to the pasta and stir again. To finish, stir in the chopped parsley, and sprinkle a little more cheese on top.

Note: I like Spaghetti in this dish, but fettuccine or even orecchiette would work well. It just needs to be something that can be coated easily with the sauce mixture. Sometimes, we make this with grilled chicken–I just cook the chicken separately, then add to the bacon/wine mixture while the wine is reducing. If I add chicken, I usually use a little less bacon.

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