Toni69
02-05-07, 5:43 am
Good 'ol Carbonara
1lb dry spaghetti (can use whole wheat)
2 tablespoons extra-virgin olive oil (or pam)
4 oz pancetta (italian bacon) or regular bacon (low-fat, low-sodium, whichever you prefer), cubed or sliced into small strips
4 garlic cloves, chopped
2 large eggs (or more)
1 cup freshly grated Parmigiano-Reggiano
fresh parlsey, chopped (optional)
Prepare sauce while pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce. Save some of your pasta water!!!
Heat olive oil in large skillet or spray pan with pam over medium flame. Add the bacon and saute for about 3 minutes, until the bacon is crisp and the fat is rendered, (you can drain the fat if you want to). Toss the garlic into the pan and saute for less than 1 minute.
Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands with the bacon and oil left in pan. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen). ***If you would rather cook the eggs first..than scramble them in a separate pan and then add to the hot pasta.***
Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season with pepper and salt to taste. Garnish with chopped parsley.
Mangia!
1lb dry spaghetti (can use whole wheat)
2 tablespoons extra-virgin olive oil (or pam)
4 oz pancetta (italian bacon) or regular bacon (low-fat, low-sodium, whichever you prefer), cubed or sliced into small strips
4 garlic cloves, chopped
2 large eggs (or more)
1 cup freshly grated Parmigiano-Reggiano
fresh parlsey, chopped (optional)
Prepare sauce while pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce. Save some of your pasta water!!!
Heat olive oil in large skillet or spray pan with pam over medium flame. Add the bacon and saute for about 3 minutes, until the bacon is crisp and the fat is rendered, (you can drain the fat if you want to). Toss the garlic into the pan and saute for less than 1 minute.
Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands with the bacon and oil left in pan. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen). ***If you would rather cook the eggs first..than scramble them in a separate pan and then add to the hot pasta.***
Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season with pepper and salt to taste. Garnish with chopped parsley.
Mangia!