Family Favorites - Spaghetti Alla Carbonara


A delicious 20 minute meal from pantry staples - how can you go wrong? 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" and I would have to say it is our favorite pasta meal.

Spaghetti Alla Carbonara
6 ounces Parmesan Cheese -- shredded
3 large Eggs
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 until 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

2 comments:

  1. Hmmmn... I've never been a huge fan of dairy based sauces like that, opting instead for tomato based recipes. But a change is as good as a holiday as the saying goes, so I better try your recipe and see what all the fuss is about.

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  2. While I like the tomato based better myself, I have become fonder of the dairy based sauces as long as it has good cheese. I grate it myself, as I think the flavor is so much better. Hope you will like this.

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