Print
Simple
Display

Print

Simple
Display

 
Spaghetti Carbonara

Italian

Carbonara delivers so much deliciousness from simple ingredients and minimal preparation. My version is a bit jazzed up with the addition of garlic and herbs, and a little bit of milk or cream adds better texture than the traditional recipe. Peas are a delicious addition.
Ingredients
1 pound spaghetti, cooked to package directions. Reserve 1 cup of pasta water
1/2 pound thickly sliced bacon, cut crosswise into 1/2-inch slices
3 cloves garlic, peeled, 2 cloves left whole, 1 clove minced, divided use
3/4 cup fresh or frozen peas (optional)
2 large eggs
2 tablespoons cream or milk
1 tablespoon freshly ground black pepper or to taste
3/4 cup grated Parmigiano-Reggiano cheese, plus more for serving at table
3/4 cup fresh chopped parsley or basil
Steps
1 In a large heavy-bottomed pan over medium high heat, place bacon and 2 whole cloves garlic. Cook just until bacon is done but not crisp. Remove garlic cloves from pan, add chopped garlic, and stir. Lower heat to medium. Add peas, if using. If bacon renders no fat, add 2 tablespoons of olive oil.

2 In a small bowl, beat eggs and add cream.

3 Place pasta into pan with bacon and toss to distribute fat and bacon. Quickly pour egg mixture over pasta and toss to coat. If mixture becomes gluey, use reserved pasta water, a little at a time, to loosen pasta.

4 Toss with black pepper and cheese. Add more pasta water if needed. Toss with herbs and serve immediately, passing more cheese at table.


Yield
servings  use metric
original recipe yield: 4 Servings
Notes NOTE Strive to cook pasta to al dente - when the noodle begins to show a little tooth. It has a slight bite and is neither hard nor mushy. Fresh-made pasta cooks in half the time of dried.

If you use our recipes - please give foodie kitchen credit and link to www.foodiekitchen.com