April 11, 2010

Spaghetti Carbonara

Posted in Pasta at 7:17 pm by Sheila OConnell

Dad and I used to make this a lot in our grad school days, but we had forgotten about it until recently.  We were happy to rediscover it!

Ingredients:
   1/4 – 1/3 lb spaghetti
   3 strips bacon
   2 tbsp olive oil
   1/2 cup freshly grated parmesan cheese
   1 egg
   freshly ground black pepper

Brown bacon in olive oil.   Beat egg in large bowl.  Cook spaghetti, drain and dump into bowl with egg.  Toss quickly.  Stir in cheese, bacon and about 1 or 1.5 tbsp oil from the pan and mix well.  Grind plenty of pepper on top.

Serve with tossed salad and wine.

Safety tip: since you don’t cook the egg, wash the shell well with water or soap and water before cracking it open.  Then make sure you drain the pasta quickly so you can dump it onto the egg while it is still hot, which kind of cooks the egg.  Some of you who work in the public health field may not approve of the raw egg thing … but I don’t think the dish would be as good without it.

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