Spaghetti Carbonara

Chef Mario Batali says that this is the way Italian peasants eat this dish. I like Mario because he rocks orange shoes. This dish is so simple but so good. It is as perfect on a blustery evening as on a mild evening outside. Break the yolk and mix it around the pasta…mmmm, creamy pasta goodness.

Spaghetti Carbonara
1 lb dried spaghetti
8 ounces bacon
4 eggs, separated
1 cup grated Parmesan cheese
freshly ground pepper

Cut up bacon and cook in a large pan until crisp. Leave bacon in pan, don’t drain and set aside. Meanwhile, boil enough water for the pasta and follow package directions (salt the water well). Warm the pasta back up. When the pasta is done, place it in the pan with the bacon, add 1/4-cup of the pasta water, egg whites, Parmesan and freshly ground black pepper. Toss to coat the pasta. Divide the pasta into four bowls, make a little indentation for the egg yolk and drop it in. Add a little more pepper and Parmesan to taste.

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About Chef Ro

I am executive chef of Barcellona Bites, a boutique catering and personal chef service in Folsom, CA. I am also a wife, mom of two college-aged daughters in the Pacific Northwest, yogi and animal lover. Please LIKE my facebook page for tasty recipes, helpful information and kitchen, cooking and lifestyle tips. www.facebook.com/barcellonabites
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2 Responses to Spaghetti Carbonara

  1. Jim Seybert says:

    On my table it isn’t Carbonara unless it has a generous handful of fresh green peas. The peas are what make it my favorite Italian dish. And very few restaurants have it on their menu – thanks for the reminder. Gonna add this one to my list of supper possibilities for the coming month.

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