Tuesday, December 1, 2009

Spaghetti Carbonara

We’re back on the wagon of trying new recipes, maybe not the best time of year to try one of the most caloric and high fat Italian dishes…regardless it was delicious.

Spaghetti Carbonara


Kosher Salt

6 slices thick-cut bacon, cut into 1.2 inch pieces

2 Tbsp extra virgin olive oil

3 cloves garlic, crushed

½ tsp minced fresh rosemary

2 red jalapeno peppers, seeded and minced

¼ c. cognac or brandy (optional)

12 oz. spaghetti

3 large eggs

¾ c. parmesan cheese, a handful more for garnish

½ c. mozzarella cheese

2 Tbsp chopped parsley

Freshly ground pepper


Bring a large pot of salted water to a boil for the pasta. Combine bacon, olive oil, garlic, rosemary, jalapenos and ¼ cup water in a large skillet. Cook over medium-high heat, stirring occasionally, until the water evaporates and the bacon crisps, about 12 minutes. Discard the garlic. Add the Cognac, if desired and cook until it evaporates. Removed from the heat and set aside ¼ cup bacon mixture for garnish.


Meanwhile, cook the spaghetti in the boiling water as the label directs. Mix eggs, cheeses and parsley and 1 tsp pepper in a bowl. Drain the pasta, reserving 1.4 cup cooking water.


Return the skillet to medium-high heat. Add the pasta and toss until heated through, 1-2 minutes. Remove from heat. Whisk the reserved pasta water into the egg mixture, then quickly pour over the pasta and toss to gently cook the eggs and make a creamy sauce. Garnish with the reserved bacon mixture and sprinkle more parmesan on top. Serve immediately


This recipe is pretty easy and a crowd pleaser. Although there are 2 jalapenos in the recipe, they will cook down and it won’t be too spicy. Next time I’d add a vegetable into the dish, broccoli or even a mixture of peppers (red, orange, yellow) would be nice.


Enjoy!

No comments:

Post a Comment