Spaghetti Carbonara


Well, it's been a while. 

I'm still publishing recipes - just exclusively for print! Behind the Bites is alive and well - and syndicated! It's not as big as Dear Abby, but it does pay for itself.

I hope to keep growing the print column and expand to a bigger web presence but that will take more resources than I have at my disposal currently. I have a vision for what a new digital component will look like, but that will take time to implement.

For now, I will try and post more recipes here, but I will need to get my rhythm back for it and that may take a while because it's not the focus of my efforts. 

Just thought it was a good time to share a taste.

In all my years of cooking I had never made spaghetti carbonara. 

Well, that has changed - and it's awesome!

The secret to this dish is contained in the residual heat of the spaghetti noodle and a frantic stir in the egg-parmesan mixture. The heat and constant movement creates a creamy sauce coating for the noodle that is simple but divine. Its taste is subtle but that makes the compliments - pepper, bacon and chives here - stand out.

Honestly, if you like to cook you should add this dish to your arsenal. I guarantee that being able to whip this together at a moments notice will impress whoever you are feeding.

Eat well, cook often ...

Serves 4; 25 minutes
1 box (1 lb.) Spaghetti
4 Eggs
1 C Parmesan Cheese, fresh grated
2 tsp Black Pepper, fresh cracked
4 slices Bacon, cooked, crumbled

Cook Pasta
Bring four quarts of water to boil in a large pot, add salt to taste. Once boiling, submerge spaghetti and cook 10 minutes for al dente. Then drain.

Prepare, Finish
While pasta is cooking, whisk together eggs, cheese and pepper until well incorporated in a large bowl. Immediately after draining pasta, vigorously stir it into the egg mixture, moving constantly, until a creamy coating has formed on the noodles. Stir in bacon, then serve, garnish with chives and fresh grated parmesan if desired.

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