Ooh, my favorite!


Spaghetti alla Carbonara
January 15, 2013, 10:29 am
Filed under: Food, Recipes, Seattle

Picture 14

It is freakin’ cold here. The days are clear and dry; words that don’t often describe Seattle weather, but without our usual thick blanket of grey-gloomy cloud cover there’s nothing to hold in even the slightest bit of warmth. I love seeing bits of frost on the ground each day (not to mention the sun!), but until it actually snows I’ll continue wish it into existence and feast on oh-so decadent, stick-to-your-ribs kind of dishes like this guy here: a proper dish of spaghetti alla carbonara.

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The key here is not to skimp–not to be afraid to use the rendered bacon fat, and not to be shy about the salt, pepper, or parmesan. It’s not a traditional addition, in fact many Italians won’t eat it if there’s a speck of anything green, but I like to add chopped fresh parsley to give a bit of freshness and lighten things up…if only just a tad. Regardless, with or without a pinch of greenery this dish is badass.

Picture 21When cooking the pasta, be sure to use a large pot with about 4-quarts of water. I used to force it into a small pot in order to save time and water, but in order to get the perfect texture and release of starches be sure to use lots of water, and don’t be afraid to salt it. We want to be sure the noodles have their own layer of flavor. And if you’re looking for a good brand of pasta I really like bionaturae’s line of organic pastas. They’re often on sale at Madison Market too.

Picture 23

Spaghetti alla Carbonara

Serves 4

1 Tbs olive oil

1/4 lb (about 4 slices) thick cut bacon, sliced

2 eggs

1 cup freshly grated parmesan

1 pound spaghetti

Salt

Freshly ground black pepper

Optional: Fresh parsley, chopped

Warm the olive oil in a pan and cook the bacon (sliced into lardons) until crisp. Set aside but be sure to save the rendered fat.

Meanwhile bring a large pot of water to a boil. Once it reaches a boil ladle a few spoonfuls of the water into a bowl to warm it before adding the egg and cheese. Set the bowl aside and add 2 teaspoons of salt to the boiling water and drop the spaghetti. Cook according to the package directions or until tender but firm.

Toss the hot water from the bowl and add eggs, parmesan, and black pepper. Beat well. When the pasta is done drain it and toss immediately in the egg and cheese mixture. Mix well, then add the bacon and rendered fat. Mix again and add more black pepper; taste and add salt and more pepper if needed.

Serve immediately and garnish with freshly grated parm and more black pepper. If you’re opting for the parsley, add as a garnish and mix as you eat. Carbonara


2 Comments so far
Leave a comment

One of my favorite Italian dishes! Thank you for posting a “real” carbonara recipe without any extra bells and whistles. I like to separate the eggs and put a whole egg yolk on top of each bowl just before serving. It guarantees a silky sauce. I totally stole the idea from Mario Batali, though. http://www.mariobatali.com/recipes_carbonara.cfm

Comment by rachellizwright

What a sexy idea! I am doing that next time. We are just in the process of getting our own chickens so this would be the perfect way to show off their beautiful yolks!

Comment by Natira




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