Spaghetti alla Carbonara

Spaghetti alla Carbonara

This has been one of my favorite pasta dishes for years.  I know that classically speaking, you're supposed to use Pancetta instead of bacon, but how can I say no to bacon?  This has lots of great flavor, and it's fast and cheap to make.

Uncooked Sauce

It's important that the sauce is mixed and ready before the pasta is strained.  The residual heat in the pot and pasta are the only thing that cook the egg, so you want to ready to move quickly when the pasta is strained.

Bread Crumb Mixture

We were in a hurry tonight, so we didn't toast the bread crumbs like the recipe suggests.  We did use the Buddha Hand though, which makes the mixture even tastier. A little of this goes a long way, but bring the bowl to the table to allow people to add more if they like.

(Cuisine at Home, Issue 23, Sept/Oct 2000, pp 32-33.)

• 2 C Bread Crumbs
• 2 Tbsp Olive Oil
• 2 Tbsp Parsley, chopped
• 2 tsp Lemon Zest, minced
• 1 lb Spaghetti
• 1/2 lb Thick-Sliced Bacon, diced
• 1 Shallot, diced
• 1/4 C White Wine
• 1 Tbsp Lemon Juice
• 3 Eggs
• 1/3 C Parmesan Cheese, grated
• 3 Tbsp Heavy Cream
• 1/2 tsp Pepper

1. Toast Bread Crumbs with Olive Oil in medium skillet over medium heat until GBD.  Transfer to a bowl and toss with Parsley, Lemon Zest and Salt to taste. Wipe skillet clean.
2. Cook Bacon in skillet for about 4 minutes, then add Shallot and continue to cook until everything looks chewy and delicious.  Remove fat if desired, then deglaze skillet with Wine and Lemon Juice.  Reduce until nearly evaporated, then remove from heat.
3. In small mixing bowl, whisk together Eggs, Parmesan Cheese, Heavy Cream and Pepper.
4. Cook Spaghetti according to directions.  When al dente, reserve 1/2 C pasta water and strain.  Return pasta to pot and add Bacon and Sauce, tossing to coat.  Allow residual heat to cook sauce, adding reserved pasta water to thin if necessary.
5. Plate pasta and sprinkle bread crumb mixture on top.