With this dish, Tyler has "made his bones" with me. There's nothing like a well-prepared dish of spaghetti carbonara to make you swoon. This is a dish best NOT ordered in most restaurants. What I've been served has too often been spaghetti in a pool of Alfredo sauce with some bacon added. Yuck...and yuck again. Since Larry doesn't like it when I grill the waiters, I've just about stopped ordering this dish out. When I do make it at home, I generally use a lightened version, which will almost satisfy. This recipe is not lightened and it won't leave you with that almost satisfied feeling. This dish, simple though it is, is full flavored and in your face. I could eat it at least once a week, but won't. In fact, it's ironic that it's appearing here today since I am recommitting to lighter eating in honor of bathing suit season creeping up on us. I did, however, enjoy it immensely. A caveat: spaghetti carbonara just doesn't reheat well, so invite some friends or plan on eating very heartily.Serves 4
Kosher salt
extra virgin olive oil
8 bacon slices, sliced crosswise into thin strips
1 onion, chopped
4 large eggs
6 tbs heavy cream
1/4 cup freshly grated Parmigiano-Reggiano cheese
1 lb spaghetti
cracked black pepper
1/4 cup chopped flat leaf parsley
Bring a big pot of salted water to a boil for the spaghetti.
Heat a 3-count of oil in a skillet over medium heat. Add the bacon and onion and cook slowly (Tyler says 7-8 minutes; I say go for the carmelization and take 25 minutes)--the onion will be carmelized and the bacon crisp. While that's going on, crack the eggs into a big bowl. Add the cream and cheese and whisk. When done, scrape the bacon and onion with the cooking fat into the bowl (told you it isn't lightened).
Throw the spaghetti into the boiling water and cook until it's al dente. Scoop out about 1/4 cup of the cooking liquid and add it to the bowl with the egg and bacon.
Drain the spaghetti, add it to the bowl, and give everything a good toss. Invert a plate on top of the bowl and wait 5 minutes (it will be hard to do).
Remove the plate, toss in some salt, pepper, and parsley, and prepare for the divine!!!!
This is one of my favorite dishes, and I'm a little ashamed I've never made it at home yet! Perhaps it is time...
ReplyDeleteArlene this looks amazing and has my mouth watering! I adore pasta of all types, with all sauces, but I am trying so hard to be good and eat as low carb as much as possible as my weight battle continues. I loved your white bean and shrimp salad ...that I can indulge in! :-)
ReplyDeleteOne of my favorites... this looks great!
ReplyDeleteHi Arlene
ReplyDeleteI'm going to miss you in Daring Bakers! Their new web site should have been made more user friendly...maybe as time goes on and they get the kinks out.
The good thing about gnocchi is that you only need to eat a few at a time. I froze a lot of them!
Looks fantastic, I would like to eat some right now. Thanks for cooking with Tyler Florence Fridays!
ReplyDeleteNice to see you at TFF! I love a good Carbonara--it look delicious!
ReplyDeleteLove your choice of wine - I drink that all the time!
ReplyDeleteI made carbonara awhile ago, and enjoyed it immensely. It's super simple but very hearty, indeed.
This dish doesn't seem SO terrible when you make it at home. I'm actually making a version of it this week (I've never had it before)...Tyler's FN version versus the one in his cookbook. I hope it turns out as good as yours!
ReplyDeleteI keep wanting to like this, really I do, but just can't seem to get into it. So I give up my share to you.
ReplyDeleteHmmmm....it looks very interesting. I wouldn't have thought of it as having "in your face" flavor. I guess I'd better try this one out!
ReplyDeletei keep wanting to try this recipe - i always look at it when i go through his books.
ReplyDeletePasta, pasta, pasta....my all-time favorite!! Looks to die for! I've really been wanting to try that one.
ReplyDelete