Sunday, August 07, 2011

Pasta Carbonara (aka Bacon Pasta!)

 
Well, it has been a while!  Fitzy called the other day and said, "I am really getting sick of Salt Potatoes!" :)
I have missed my little blog and have tons of photos to upload.  I just need to choose what to post first.  How about another easy, quick, and very tasty recipe?  Hmmm....got it!  Pasta Carbonara or "Bacon Pasta", as my youngest calls it, was a hit at our house. 

Pasta Carbonara
adapted from Marcella Hazan's Essentials of Classic Italian Cooking

1/2 pound cubed pancetta or bacon
3 garlic cloves
3 tablespoons extra virgin olive oil
1/4 cup dry white wine
2 large eggs
1/4 cup freshly grated pecorino romano cheese
1/2 cup freshly grated parmigiano-reggiano cheese
freshly ground pepper
2 tablespoons chopped Italian parsley
1 pound spaghetti


Cut the pancetta or slab bacon into strips not quite 1/4 inch wide.  Lightly mash the garlic with a knife handle, enough to loosen the skin, discard skin. Put the garlic and olive oil into a medium sauté pan and turn on the heat to medium high. Sauté until the garlic becomes golden colored, remove and discard it.

Put the strips of pancetta or bacon into the pan, and cook until they just begin to crisp at the edges. Add the wine, let it bubble away for 1 to 2 minutes, then turn off the heat.

Break the 2 eggs into a large serving bowl. Whisk them lightly, then add the two grated cheeses, freshly ground pepper (a good amount), and the chopped parsley. Mix thoroughly.

Add cooked drained spaghetti to the bowl, and toss to coat all the spaghetti.  Add bacon and toss again.  Enjoy!














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