Spaghetti Alla Carbonara

A delicious 20 minute meal from pantry staples. Although it’s a world-famous dish, it’s really just pasta with bacon and eggs. This is adapted from Bon Appétit "Keep It Simple".

Spaghetti Alla Carbonara
6 ounces Parmesan Cheese -- shredded
3 large Egg
3/4 cup Heavy Cream
6 ounces dry Spaghetti -- or 9 oz fresh or frozen spaghetti
8- 12 slices Bacon
1 large Onion -- chopped
2 teaspoons Garlic -- minced
1/4 teaspoon Crushed Red Pepper -- (optional)
1/3 Cup Sherry -- or white wine
1/3 Cup Cooking Water -- reserved
2 ounces Parmesan Cheese -- shredded
1. In large pan, cook bacon, drain and break up. Sauté onion, garlic and red pepper onion is translucent, about 6-8 minutes. Add sherry or white wine. Simmer until wine has evaporated, another 6- 8 minutes. Whisk cheese, eggs and cream in glass measure, set aside.
2. Meanwhile, cook pasta al dente, about 11-12 minutes for dry pasta and 4-6 minutes for fresh or frozen pasta. Drain, reserving cooking water as directed. Keep pasta warm in pot.
3. Add both onion and egg mixtures to pasta, toss over low heat until egg mixture thickens and coats pasta, adding reserved cooking water by tablespoonfuls if sauce is too thick, about 4-5 minutes. Keep heat low and do not boil or scramble eggs.
4. Serve, topping with remaining Parmesan.
Delicious with a tossed salad and garlic bread or garlic toast.
Cost 2010: $ 7.30 per recipe or $1.22 per serving using good block parmesan.     Serves 6