Saturday, June 27, 2009

Spaghetti alla Carbonara

This is a thoroughly non-seasonal dish, but given the weather we've been having in Boston this June (lots and lots of rain, for those of you lucky enough to be elsewhere), it seems quite appropriate. This is certainly not the first time we've had pasta carbonara, whether at home or out, and Mihai is generally in charge of making most of the dish. It is, without a question, an indulgent meal, something you eat when you feel like you've had to expend extra energy to keep yourself warm and dry.

Spaghetti alla Carbonara
(Serves 2)

½ lb spaghetti (half a box)
a few strips of bacon
2 raw eggs
1 cup freshly grated parmesan
4 garlic cloves
4 oz dry white wine (approximately)
a few sprigs of parsley

1. Cook the spaghetti according to the package instructions.

2. In the meantime, cut the bacon into small squares and cook in a pan with some olive oil and the garlic cloves. When the bacon squares have become somewhat crispy (but not too crispy, you don't want breakfast-style bacon here), add the white wine and wait until it reduces to a sauce. Remove the garlic cloves if you don't want whole cloves in your pasta.

3. Crack the two eggs into a big bowl. Add the grated parmesan and stir together.

4. Once the spaghetti is cooked (to your taste - I personally don't like it to be too al dente), drain it and add to the bowl with the eggs and parmesan. Stir, then add the bacon-wine sauce and stir again. The heat from the pasta will cook the eggs enough so that you don't have to worry about them being raw, and you'll end up with a deliciously rich and creamy sauce for the pasta.

5. Serve the pasta in bowls, topped with some more grated parmesan and some chopped parsley.


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