Spaghetti Carbonara

i first had this in Sicily. me and some friends went to a go-kart place and since we spent almost $100 (there were 9 of us) the wife of the owner cooked for us and gave us homemade vino (yeah get the americans tipsy and encourage them to drive recklessly). i’d never had it before and when i took my first bite i was hooked. found out it’s VERY EASY to make. so….lets get to it. you’ll need:

1 egg and 1 egg yolk

1/4 cup heavy cream

4-5 slices panchetta (or use 4-5 slice thick cut bacon)

1/2 pound spaghetti

parmesan cheese

combine eggs, and cream and mix. let sit until it’s almost room temp (this is KEY). i’ll explain later. cook the panchetta and cut into small dime-size bits. set chopped panchetta aside. cook spaghetti until al dente, you DO know to season the water with 2-3 pinches kosher salt, and splash of olive oil….right? when the spaghetti is done drain it and place it into a serving bowl. pour in the tepid egg/cream mix and mix the spaghetti with 2 forks quickly. now…..you want to cook the egg with the hot pasta so that’s why you want the mixture room-temp. once it’s thickened and creamy, plate and top with parmesan cheese, chopped panchetta, and fresh-cut black pepper. bon apitto.

 

creamy, delicious, bacony. spaghetti carbonara


4 Comments on “Spaghetti Carbonara”

  1. jamie says:

    I think it’s worth mentioning that the black pepper is an essential component of this dish. It’s called “Carbonara” because it’s meant to look like coal dust on pasta.

  2. ASF says:

    Danny this is a total non sequitur, but your expression “bring the tingles” is great (you wrote in Kane’s blog I think). It’s a great way to think about where we’re aiming at. 😀


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