Sunday, March 1, 2015

Pasta Carbonara for a winter's day

Today I felt like making something creamy, indulgent, and delicious.  That description right there describes Pasta Carbonara to a tee.  The recipe I used is from How To Cook Everything by Mark Bittman.

I loved the simplicity of Pasta Carbonara.  In literally minutes, you can whip up a truly elegant and satisfying Italian meal.

1 pound linguine or other long pasta
1 tablespoon EVOO
4 oz minced bacon
1 cup grated Parmesan cheese
2 eggs
Sea salt and pepper to taste

In a medium saucepan sauté the olive oil and bacon until the bacon is crispy.
Boil a large pot of salted water; add the linguine to the water and cook the spaghetti until al dente, about 8-9 minutes.
While spaghetti is boiling, mix the parmesan cheese and the eggs in a large bowl.

After the spaghetti is cooked, drain in a colander and then immediately add the spaghetti to the parmesan-egg mixture.  Combine well.  Add the bacon and the leftover grease to the spaghetti mixture.  Add freshly ground pepper and salt to taste.  Eat immediately and enjoy!

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