9.01.2014

Spaghetti Carbonara


We eat a lot of bacon here at the Land. Pas moi, the boys. Whenever we go to Farmer's Market, our luxury treat, we'd hunt for fresh eggs, bacon and peaches. Then we'd have a nice bacon-rich breakfast and we'd make Spaghetti Carbonara for dinner.

Unlike the un-fussy Risi e Bisi, which does not discern between frozen and fresh peas, Carbonara is very snobby in terms of the freshness of ingredients. The ingredients are so simple, it hardly needs any recipe at all and you need to use the best ingredients available. Our twist is a garlic clove which the Tod devours readily.

My version will feed a hungry adult and a hungry toddler. As always, if you prepare it the way I outline below, you will have a meal ready in 30 minutes.

You will need:
One egg and one yolk, a handful of parmesan cheese and more to serve, lots of freshly cracked pepper, 4-6 oz of bacon (about 4 slices of thick bacon), 1 clove garlic, 6-8 oz pasta.

Bring a pan-full of water to boil the pasta over high heat. Mix egg and yolk with parmesan cheese and pepper, set this aside. Slice the bacon, lightly crush the garlic. Heat a sauteuse over medium heat, render the bacon and the crushed garlic clove. By this time, your pasta water would have been ready and throw in your pasta. Cook the pasta until al-dente according to the package while keeping an eye on the bacon. The bacon is ready when it is thoroughly rendered and slightly colored, with the garlic turned aromatic. Turn the bacon pan off while waiting for the pasta to cook.

Once the pasta is cooked, transfer it onto the waiting bacon-pan, reserving the pasta water. Over very low heat, toss to combine and pour the egg mixture. Keep tossing and adjusting the consistency of the sauce using the reserved pasta water -- the sauce should be glossy and creamy, coating each strand of the spaghetti.



We served ours with lots of freshly ground pepper. Buon Appetito!

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