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Monday, February 9, 2015

Spaghetti alla Carbonara

This traditional Italian pasta dish is made with onions, bacon, Parmesan, eggs, salt and freshly ground pepper. It is a perfect weekday dinner for the entire family: you can have it on the table in 20 minutes or less and everyone will enjoy it!


Serves 4

1 lb dry spaghetti
2-3 tablespoons of extra virgin olive oil
1 onion (chopped)
1/2 lb good quality bacon (chopped)
1 cup of grated Parmesan cheese
2 eggs (beaten)
salt and freshly ground pepper

Start by making the Carbonara Sauce: Heat a medium deep skillet over medium heat and add olive oil and onions; cook over medium-low heat until onions are translucent, about 12-15 minutes stirring occasionally.
Add bacon and continue cooking stirring frequently for another 9-10 minutes until bacon is cooked and browned.
Season with salt and freshly ground pepper and let cool.

In a large bowl beat the eggs well and add the grated Parmesan. When the bacon and onions have cooled down, transfer to the bowl containing the eggs-Parmesan mixture with a slotted spoon. You can choose to add all the remaining fat to your sauce or discard the same.

Boil the pasta: Bring a large pot of salted water to a boil, add pasta and stir; cook over high heat stirring occasionally following the package instructions (usually 8-10 minutes). Pasta should be tender yet al dente. Drain pasta and reserve 1/4 cup of the starchy boiling water.

Mix pasta and sauce: Immediately after draining the pasta, pour the spaghetti onto the carbonara sauce and mix thoroughly.  Tip: You have to mix the pasta and sauce right away so that the heat of the pasta cooks the raw eggs. The eggs should thicken but not scramble.
Add 1/4 cup (or less) of the reserved water from boiling the pasta and mix.


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