Sunday, July 13, 2014

Spaghetti Carbonara

Here's a restaurant favorite you can make at home with ease. Beaten eggs and plenty of Romano cheese form a creamy sauce in this bacon-studded pasta dish. I usually serve this as a side-dish to steaks. I add some crusty Italian bread or Garlic bread and a salad of baby greens with my creamy Italian Dressing or my creamy Caesar Dressing. It's a hearty meal that Bubba and the Crew truly love.

INGREDIENTS:

  • 2 POUNDS SPAGHETTI
  • 2 TABLESPOONS OLIVE OIL
  • 6 THICK SLICES BACON OR 8 OUNCES PANCETTA, CUT INTO 1/4-INCH PIECES
  • 2 SMALL ONIONS, CHOPPED
  • 10 LARGE EGGS
  • 1 CUP FRESHLY GRATED PECORINO-ROMANO CHEESE, PLUS ADDITIONAL FOR SERVING
  • 1/2 TEASPOON GROUND BLACK PEPPER, PLUS COARSELY GROUND BLACK PEPPER
  • 1/2 CUP LOOSELY PACKED FRESH ITALIAN PARSLEY LEAVES, CHOPPED

DIRECTIONS:

  1. HEAT A LARGE COVERED SAUCEPOT OF SALTED WATER TO BOILING OVER HIGH HEAT. ADD SPAGHETTI AND COOK AS PACKAGE DIRECTS.
  2. MEANWHILE, IN A LARGE CAST-IRON SKILLET, HEAT OIL OVER MEDIUM HEAT 1 MINUTE.
  3. ADD BACON AND COOK UNTIL BROWNED. WITH A SLOTTED SPOON, TRANSFER BACON TO PAPER-TOWEL LINED PLATE. POUR OFF ALL BUT 4 TABLESPOONS FAT FROM SKILLET; ADD ONION AND COOK 5 TO 6 MINUTES OR UNTIL TENDER. REMOVE SKILLET FROM HEAT.
  4. RESERVE 1/2 CUP PASTA COOKING WATER. DRAIN PASTA; ADD TO SKILLET WITH RESERVED COOKING WATER AND BACON. COOK OVER MEDIUM HEAT, STIRRING, UNTIL WATER IS ABSORBED. IN A BOWL WHISK EGGS WITH ROMANO AND PEPPER.
  5. REMOVE SKILLET FROM HEAT; STIR IN EGG MIXTURE { HEAT FROM PASTA WILL COOK EGGS }. ADD PARSLEY AND TOSS UNTIL PASTA IS WELL COATED.
  6. SPOON INTO WARM PASTA BOWL; SERVE WITH ROMANO AND COARSELY GROUND PEPPER TO TASTE.

ACTIVE TIME: 10 MINUTES
TOTAL TIME: 45 MINUTES
MAKES: 8 MAIN-DISH SERVINGS