Saturday, November 17, 2012

Spaghetti Carbonara

1    Pound Spaghetti
3    Tablespoons Olive Oil
1    Onion, chopped
3/4 Cup Heavy Cream
16  Slices Applewood Bacon, diced
1    Clove minced Garlic
1/4 Cup White Wine (optional)
4    Eggs
1    Pinch Black Pepper
3    Cups Grated Fresh Parmigiano-Reggiano
1/4 Tsp. Ground Nutmeg
1/4 Cup Fresh Parsley


  1. In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 2 tablespoons of olive oil, and set aside.
  2. Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent but not browned. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.
  3. Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs with the grated Parmigiano-Reggiano ,and  pour that mixture onto the spaghetti once the spaghetti has cooled slightly (so that it's still hot, but so that the eggs don't cook and the cheese melts seamlessly into the eggs and pasta) tossing constantly with tongs or large fork while adding the  heavy cream . Add pepper and nutmeg . 
  4. Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.

Smooth Carbonara sauce is  unbelievably creamy!...The final product is full of flavour leaving my guests wanting seconds . I f you choose to use wine it will  add some interesting dimension. Also tips on reheating in microwave - if it's on a high setting, it will cook the egg and the pasta will solidify. I reheat mine on medium heat so the sauce stays creamy.

Adding cream, peas, mushrooms, grape tomatoes. etc., or omitting things are great with this recipe, because cooking should constantly evolve, depending on the cook. Please continue to let your personal tastes be your guide!

Overall, this is a dish full of flavor in a really rich, winter-night sort of way.With garden salad or steamed broccoli  and garlic bread as a side, you can't lose!