Monday, August 30, 2010

Spaghetti Carbonara

I am so happy it is a new week!  Last week, we all shared cooties...started with the youngest, and everyday moved up a person, until we were all laying around moaning and coughing.  Ahhh, but through the power of NyQuil and lots of napping, we are all better :) 
Moving on to the recipe today.  Carbonara had always been this elusive thing that I never wanted to try.  I didn't even know what it was until Dan, the college cafeteria guy, held up a gloppy spoonful and said it was bacon and egg sauce.  UGH!  In pasta?!?!  (((shiver)))
After many years of avoiding it, I finally tried it.  It was NOTHING like I was expecting.  First off, the recipe I made, was a drier version.  No drippy, gloppy sauce.  I LOVE dry pasta!  Growing up, my Mom would make a buttered breadcrumb version with left-over spaghetti noodles.  This Carbonara reminded me of that a bit.  The egg just worked as a binder to keep the Parmesan Cheese adhered to the noodles.  In no way does it taste like the scrambled eggs and bacon I feared.  While this recipe uses regular bacon, I may experiment with thick peppered bacon next time or go full on for the Pancetta.  To add another "yipee", this is super easy to put together.
All of us loved this meal...even the sweet blue-eyed boy, which is saying A LOT! 

Ingredients:
1 box Barilla Plus Spaghetti - 14.5 ounces
3 TBSP Extra Virgin Olive Oil, divided
6-8 slices of bacon, diced
1/4 cup diced shallot
2 cloves garlic, minced
1/3 cup dry white wine
2 eggs, beaten
3 TBSP heavy cream
1/2 cup freshly grated (not shredded) Parmesan Cheese
Reserved Pasta Water (if needed)
3 TBSP freshly chopped Italian Parsley
Pepper to taste

Cook pasta according to package directions, until al dente.  When done, drain excess water, reserving 1 cup hot pasta water.  Toss pasta with 1 1/2 TBSP olive oil.  Set aside.
While pasta is cooking, cook bacon in a large skillet until just about crisp.  Remove bacon, drain bacon grease, reserving 1-2 TBSP of it.  In skillet, combine reserved bacon grease with 1 1/2 TBSP olive oil.  Add shallots and cook until transparent.  Add minced garlic and allow to cook, but not burn, for an additional minute.  Add white wine to deglaze pan, scraping up any bits from bottom of pan.  Cook until wine has mostly evaporated, about 1-2 minutes. 
Meanwhile, combine beaten eggs, cream, and Parmesan cheese in a bowl. 
Return bacon to skillet, add pasta and heat through.  Remove from heat.  Pour egg/cheese mixture over top of pasta.  Quickly and continually toss with tongs until no longer runny.  If pasta is too dry, add some reserved pasta water to loosen.  Add pepper to taste, and toss parsley before serving.  Serve with additional Parmesan Cheese for sprinkling.
Enjoy!!!

recipe adapted from Mommy's Kitchen

This recipe has been linked up at:
Nikki's Nifty Knacks
Simply Sweet Home
Tidy Mom
This Chick Cooks
Eat at Home

10 comments:

  1. Anything with shallot and bacon calls my name :)

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  2. Oh welcome back Siggy!!! I've missed you! So glad that everyone is feeling better AND that you had fun making your Spaghetti Carbonara....which looks absolutely deeee-lish! :-)

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  3. My husband recently tried some shrimp spaghetti at a new resturant near our house. It looked very similar to this. Perhaps I should try this recipe.

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  4. Great recipe. I'm your newest follower.

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  5. Yummmmmmy! Thanks so much for linking up to gettin' crafty on hump day! :)

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  6. Sooo yum!! I have got to try this out!!! I am so happy to be your newest follower of your delighful blog and I would love to have you as a friend at Frou Frou Decor! I would also like to invite you to my link party every Friday-Monday..so be sure to pop over with your wonderful creations! Hope to see you there!
    Hugs,
    ~Terrell @ Frou Frou Decor~

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  7. I've never tried carbonara as I'm pretty stuck on red sauces but this looks quite indulgent!! Perfect for fall!!

    Here from Tidymom, happy friday

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  8. Is it just me but I don't see eggs in the list of ingredients how many eggs goes in it?

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    Replies
    1. Thanks for noticing that Jeanette! I have edited the recipe :) It is 2 eggs, beaten.
      Hope you are having a great day!

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