Friday, August 28, 2009

Spaghetti Carbonara

Serves 2-3

1/2 lb of spaghetti
1 T Olive Oil
2-3 ounces of pancetta or bacon, sliced or cubed
2 garlic cloves, minced
1 large egg
1/2 cup freshly ground parmesan cheese
1/4 C cream or half and half
handful of parsley, chopped (to garnish)

*Make sure that the pasta is piping hot when combined with the sauce to cook the egg.

Bring pot of water to a boil and cook pasta.

In the mean time heat olive oil in a large saute pan. Add bacon and cook for 3-4 minutes, until it is cooked (but not crunchy). Add garlic and cook (just to soften, do not burn) - about 30 seconds.

Prepare the sauce: whisk together the egg, cheese, and cream in a small bowl.

Drain pasta and toss in saute pan with bacon and garlic, coating the pasta. Remove pan from heat. Add the sauce to pasta, tossing to coat. Heat from the pasta and pan will cook the egg. Serve and garnish with parsley.

I fell in love with carbonara in Greece. This is one of those recipes that literally takes 10 minutes to make and is deceptively scrumptious - people will think you spent a long time cooking this. We make this recipe about once a month (I'd do it more often, but we don't eat bacon very often).


Jen said...

This sounds delicious - I'll have to try it later this week.