One of the very first dates my husband and I had was at the Cheesecake Factory. My husband had ordered the Spaghetti Carbonara -- and while it wasn't the most amazing thing on the menu -- it sure had potential! I also realized how much I loved this man since he loved Italian ;) So I went home and googled recipes on Spaghetti Carbonara. All the recipes seemed tricky since you had to use an egg as the sauce and you had to cook it but not scramble it. I read the directions a hundred times before I finally decided to try it -- worst case scenario I had to throw it out. Turns out it was WAY easier than I thought! This is seriously one of my favorite pasta dishes! I'm pretty sure I could eat this every night and be a happy camper :)
Yields: 2 servings
Ingredients:
- 1/2 lb organic dry spaghetti
- 2 tbsp organic extra virgin olive oil
- 4 slices organic bacon
- 2 organic eggs
- 1/4 cup grated parmesan cheese
- organic ground pepper, for garnish
**Note: Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce**
Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm. Drain spaghetti.
Chop your slices of bacon into small pieces.
Meanwhile, heat the olive oil in a deep skillet over medium flame.
Add the bacon.
Saute the bacon until the bacon is crisp and the fat is rendered.
Add the hot, drained spaghetti to the pan and toss for 2 minutes to
coat the strands in the bacon fat.
Beat the eggs and Parmesan together in a bowl, stirring well to prevent lumps.
Remove the pan from the heat and pour the egg/cheese mixture into the pasta.
Whisk quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen).
Season the carbonara with freshly ground black pepper and taste for salt.
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