Spaghetti Carbonara

I love pasta. This is a recipe I took from the Williams Sonoma Cookbook, with some minor changes to suit my taste. This is a great recipe that all together takes about 25 minutes (prep and cook time). I’ve thrown this together quickly for a girls night, or dinner party. It goes great with chicken parmesan, or a light chicken recipe. This recipe uses a white wine, which is why I have tagged it under alcohol recipe. (Will add picture at later date).

Ingredients:

  • 2 eggs, at room temperature
  • 1/4 cup grated Pecorino Romano cheese
  • 1/4 cup grated Parmigiano-Reggiano cheese
  • 1/4 cup grated Asiago cheese
  • Salt and pepper, to taste
  • 1 lb. spaghetti, or angel hair
  • 1/4 cup extra-virgin olive oil
  • 4-6 strips of uncured bacon, chopped into small pieces before cooking ((original recipe calls for 1/4-lb. piece pancetta, cut into small cubes- I love pancetta, but it is not always readily available at grocery stores)
  • 4 garlic cloves, pressed
  • 1/2 cup chardonnay or pinot grigio (chardonnay is buttery so I like using it here)
  • fresh parsley, chopped
  • red pepper flakes, to taste (optional, if you want some extra kick)

Directions:

  1. Break the eggs into a warmed large, shallow bowl, add both cheeses and whisk to blend well. Set aside. (I put hot water in the bowl for a bit to warm it, empty it and wipe it dry, then add the eggs).
  2. Cook pasta. (large pot of water generously slated, to boil, add spaghetti for 7-9 mins).
  3. Meanwhile, in a large fry pan over medium heat, warm the olive oil. Add the bacon and sauté until just starting to become crisp (do not overcook, you want it a little soft – not crunchy).
  4. Add the garlic and sauté for 1 minute. Add the wine and cook until reduced by half.
  5. Drain the pasta, leaving a bit of water clinging to it, and add it to the bowl with the eggs and cheeses. Toss quickly (this will heat the eggs and leave a creamy coating on each strand of pasta). Add the bacon wine mixture with all of the pan juices.
  6. Season with salt and a generous amount of pepper. Add the parsley and toss again. Add red pepper flakes to taste, if desired. Serve immediately.

NOTE: you are eating essentially partially cooked eggs, please be careful. You can replace with pasteurized eggs if so desired to avoid risk of salmonella.

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