Friday, May 15, 2009

Recipe Friday: Spaghetti Alla Carbonara

Here is a fairly easy pasta recipe, which packs a TON of flavor into every bite. This carbonara sauce can be slightly tricky though. To keep the eggs from scrambling, but to still have them come out cooked, is to use a warm bowl when tossing the pasta and the sauce. FYI, this is a great recipe to have outside during the summer with a glass of Sauvignon Blanc.

This recipe comes from the America's Test Kitchen Family Cookbook. This is the greatest recipe book around, I've never been disappointed by it. Go get one now!

Ingredients:
3 Eggs
1.5 Ounces Parmesan Cheese
3 Garlic Cloves, Minced
8 slices bacon, chopped
1/4 Cup Olive Oil
1/2 Cup White Wine
Salt and Pepper
1lb Spaghetti

Directions:
1) Pre Heat Oven to 200 degrees and insert large bowl, and bring water to boil on stove for pasta
2) Whisk eggs, cheese, and garlic together in bowl, and set aside
3) Cook the pre-chopped bacon and olive oil in a skillet until bacon is crisp. Add wine, and simmer for about 5 minutes
4) Cook spaghetti, and place in warmed large bowl. Then add egg and bacon mixtures, and thoroughly toss.
5) Enjoy!!

2 comments:

  1. I just wanted to share that I asked my wife to make this for my birthday dinner. Although she insisted I stay out of the kitchen (I cook practically everything) I couldn't resist as I have never made Carbonara in the traditional manner - it was always more of an Alfredo. In any event I absolutely loved the dish - it was truly outstanding. I may have overcompensated for the small cloves of garlic I had on hand and minced too much or I'm sensitive to the raw garlic taste but I would either cut back on the garlic or possibly put in in with the wine and bacon for the last minute or two. I might use a little more wine but I will absolutely make this again. This recipe will feed an army.

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  2. WOW! That's great. I'm glad you enjoyed the recipe. It continues to be one of my favorites. Be sure to let me know if you use any of my other recipes. :)

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