I first had this dish in Florence and fell in love with the simple elegance of it. Cooked pasta turns eggs and bacon into a rich silky sauce straight from heaven. I make this at home when I can find farm fresh eggs or when I am lucky enough to get a few from friends. Mangia Mangia!
8 slices of bacon (diced)
3/4 cup of Parmesan cheese (grated)
1 pound of spaghetti
2 tablespoon of olive oil
1 clove of garlic (minced)
2 tablespoons of fresh parsley (chopped)
Salt and pepper (to taste)
To begin with this carbonara recipe,
boil the spaghetti in a pot of water until it is done. Drain the pasta
well and then toss it with one tablespoon of olive oil. Set it aside.
the chopped bacon in a skillet until it is slightly crisp and then
remove it and drain on a paper towel. Add one tablespoon of olive oil
and heat it in the skillet. Add the minced garlic, cooking for a
minute. Place the cooked bacon in the pan along with the spaghetti.
Toss it so that it coats and heats through. When I find it becoming dry
or beginning to stick together, I normally add some more olive oil.
the beaten eggs and allow it to cook while continuing to toss with
tongs until the eggs are just hardly set. You may then add a 1/2 cup of
cheese. I don’t normally add salt because the bacon and Parmesan add
plenty to this dish, although I do use a dash of pepper.
this completed carbonara recipe with chopped parsley and serve it while
it’s still hot with the remaining Parmesan cheese on top.