Friday, February 21, 2014

Dinner Tonight: Spaghetti Carbonara

I love when Neal makes dinner, and spaghetti carbonara is one of his specialties. It's pretty simple and consistently delicious. Try it tonight with a Pinot Blanc- the acidity of the wine will pair perfectly with this pasta.

What You'll Need:
1/2 pound bacon, chopped (I like the Oscar Meyer brand because it gets perfectly crisp)
1 T chopped garlic
Fresh ground black pepper
1 pound spaghetti noodles (I like Tinkyada brand's gluten free option), cooked al dente
4 large eggs, beaten
1 cup freshly grated Parmigiano-Reggiano
1 T finely chopped parsley leaves

  1. In a large saute pan over medium heat, cook the bacon until crispy (about 6 min). Remove the bacon with a slotted spoon and drain on paper towels.Pour off most of the oil, reserving about 3 tablespoons in the pan (just eyeball it- a little extra won't be awful). 
  2. Add the garlic and a couple grinds of fresh black pepper. Saute for about 30 seconds before adding the bacon and the pasta back to the pan. 
  3. Season the eggs with a sprinkle of salt (remember, they're not in the pan yet). Remove the pan from heat and add the eggs, whisking quickly until the eggs thicken, but do not scramble. 
  4. Add the cheese and re-season as necessary.
  5. Serve the pasta up into individual bowls and garnish with the parsley. Ta-da!

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