Spaghetti Carbonara
On a cruise to Mexican Riviera, Dad and I watched a chef make this for us and this recipe is adopted from my memory. My dad was surprised at how simple it was to make.
Equipment
- 1 large pot to cook pasta
- 1 Large skillet
- 1 Large mixing bowl
Ingredients
- 1 lb spaghetti (bucatini or linguine also good options)
- 8 oz bacon, diced into small bit sized pieces
- 2 cloves garlic, minced
- 2 shallots, minced
- 3 fresh eggs
- 3/4 cups grated Parmesan, plus more for serving
- 1/2 cup half and half or heavy cream
Salt and pepper
Instructions
- Set a large pot of water to boil for the pasta and salt the water.
- In a large skillet, heat to medium high heat, and cook the bacon, stirring occasionally until well cooked. Transfer to paper towel. Note: You can choose to keep the bacon fat in the skillet to saute other ingredients later in this recipe.
- When water is boiling, add the pasta and cook until al dente, about 10 minutes.
- While pasta is cooking, using the same skillet with bacon fat or clean and replace with olive oil, on medium heat, saute the garlic and shallots until translucent and set aside.
- In a large mixing bowl, whisk together the eggs, Parmesan and half and half and set aside.
- When pasta is done, drain the pasta, saving a cup of the pasta water to thicken the pasta.Working quickly, add the hot pasta to the egg mixture. Add bacon, garlic and shallots, salt and pepper to the pasta mixture. Heat in pasta should "cook" the eggs. If you would like, you can also transfer pasta to the skillet and heat on low heat without scrambling the eggs.
- If the pasta looks thick, use some of the pasta water you set aside to coat the pasta and toss. Taste and add additional salt and pepper if needed. Serve immediately and you can sprinkle some additional Parmesan on the plate.
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