We've all had this dish to some variation or another. It's basically bacon and eggs in pasta - how can you really go wrong? This is a great recipe to improvise with. For example - try poaching an egg and placing it on top of the pasta when you are ready to serve. This looks great and it allows the eater of this amazing dish to partake in the preparation process by mixing in the egg yolk right into their dish as opposed to already having it mixed into the sauce. For my recipe however, I will teach you how to make a classic spaghetti carbonara.
You will need (serves 4):
spaghetti
2 large eggs
EVOO
freshly ground black pepper
6 oz thickly cut bacon (chopped)
2 handfuls fresh flat leaf Italian parsley
1 cup Parmesan cheese plus extra for garnish
8 garlic cloves (chopped)
In a bowl, mix together your eggs, black pepper and Parmesan cheese. Set aside. While the pasta cooks (al dente), Heat up some EVOO in a large pan and add your chopped bacon - cook for about 3-4 minutes until crispy and then remove from pan leaving the juices. Add your garlic and saute for under 1 minute just until they are slightly soft. Add your pasta to the pan along with the bacon and coat the pasta with the fat from the bacon. Remove pan from the heat and add your egg mixture and toss (do not scramble). Add half of your parsley and add some more black pepper. Taste for salt. Add some more EVOO if desired. Top each plate with some more fresh parsley and some cheese.
Serve & Enjoy
xo
Chef Natty
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