Spaghetti alla Carbonara

The other night watching Food Network, a new show aired named “The Best Thing I Ever Made”. While watching the show, Anne Burrell came on with her recipe for Spaghetti alla Carbonara. As she continued to go through the recipe I knew instantly I was going to have to try this! Scott is not a big fan of pastas, mainly because he does not cream based sauces.

This pasta is so rich and creamy, and Anne described it perfectly when she calls it very home style and comfort food like! Scott said this is one of his favorite pasta dishes he’s ever had! The scallions on the top make the dish, do not forget them!!!

Spaghetti alla Carbonara
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1 Cup Bacon (or 3/4 Cup Pancetta & 2 Tbsp. Olive Oil), cut into 1/4″ dice
1 Pound Spaghetti (or other type of pasta)
8 Large Eggs
1 Cup Kraft Italian Blend Shredded Cheese
Black Pepper
4 Scallions, cut on a bias

Over medium-high heat, bring a large pot of salted water to a rapid boil.

In a large skillet, over medium heat cook the bacon (or pancetta and olive oil) until the bacon starts to turn brown and becomes slightly crips. Turn off the heat.

Drop the pasta into the boiling water and cook it one minute less than stated on the package.

While the pasta is cooking, in a large mixing bowl whisk the eggs and the cheese together vigorously until they become a homogenous mixture. Season generously with black pepper.

Right before the pasta is done cooking, return to the pan and turn the pan on to medium heat. (Do not turn the heat higher medium, as it will cause the eggs to curdle and not cook properly!) Remove the pasta from the cooking water and add it directly to the skillet with the bacon. Toss the pasta in with the bacon to coat it with the remaining fat left in the skillet. Immediately stir in the egg mixture, while stirring vigorously. Cook for 1 to 2 minutes, stirring constantly until the egg mixture looks like a cream sauce. If after 2 minutes the sauce is not cooked all the way, turn the heat off and add a lid to the pan for 1 to 2 additional minutes.

Serve immediately, topped with the sliced scallions.

Source: Anne Burrell on “The Best Thing I Ever Made: Comfort Food”

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