For dinner tonight, I decided to make something different. I came across a recipe for Spaghetti Carbonara and thought it looked like a great dish to try. It's delicious and simple to make.
Don't you love my pasta dish? I got it from Kohl's! I LOVE IT! :)
1 - 16 oz box spaghetti
(I used 3/4 a box)
2 - tablespoon olive oil, separated
8 - slices bacon or Italian bacon, diced
1/2 - small onion, chopped (I used 1/4 cup)
1 - clove garlic, minced
1/8 - 1/4 - cup dry white wine (optional)
2 - eggs, beaten
2 - tbsp heavy cream or milk
1/2 - cup grated Parmesan cheese
1 - pinch salt and black pepper to taste
2 - tablespoons chopped fresh parsley
extra grated Parmesan cheese for garnish
In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside. While the pasta cooks start on the bacon. In a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.
Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. To ensure a creamy, silky sauce, mix the cheese, cream and beaten eggs together then stir into the pasta, off of the heat. Tossing constantly with tongs or large fork until eggs are barely set. Add salt and pepper to taste (remember that bacon and Parmesan are very salty). Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.
(I used 3/4 a box)
2 - tablespoon olive oil, separated
8 - slices bacon or Italian bacon, diced
1/2 - small onion, chopped (I used 1/4 cup)
1 - clove garlic, minced
1/8 - 1/4 - cup dry white wine (optional)
2 - eggs, beaten
2 - tbsp heavy cream or milk
1/2 - cup grated Parmesan cheese
1 - pinch salt and black pepper to taste
2 - tablespoons chopped fresh parsley
extra grated Parmesan cheese for garnish
In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside. While the pasta cooks start on the bacon. In a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.
Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. To ensure a creamy, silky sauce, mix the cheese, cream and beaten eggs together then stir into the pasta, off of the heat. Tossing constantly with tongs or large fork until eggs are barely set. Add salt and pepper to taste (remember that bacon and Parmesan are very salty). Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.
Looks so good!
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