• Chane Brown

Spaghetti Carbonara



When I lived in San Francisco, there was this Italian restaurant down the road from my flat that I would pop into often. Every time I went there, I would order the exact same thing. My starter would be their eggplant parmesan and my main course would be their spaghetti carbonara. I love the salty, smooth creamy sauce with that pop of cheese and pepper. For such a simple dish it has an amazing amount of flavors.


Now that I have moved out of San Francisco and don't get to visit my little pasta place anymore, it was time for me to learn how to create a dish similar to the one that I have enjoyed so often.


Now it has become one of my favorite recipes to make during the week for several reasons. Its fast, there are only five ingredients, and it is so delicious.


Ingredients:

1 pound of spaghetti

5 slices of bacon (you can use pancetta but I always just have bacon in my fridge)

1/2 Tbsp of pepper

2 eggs

1 cup of Parmesan


Step 1: Bring a pot of salted water to a boil and cook the spaghetti al dente according to its instructions.


Step 2: Chop the bacon up into little pieces and sauté on low with the pepper to bring out all the fat into the pan.


Step 3: Whisk the egg and parmesan in a bowl and set aside


Step 4: Once the pasta is done cooking, use a set of tongs and pull the spaghetti out of the pot and into the pan with the bacon taking with it some starchy, salty water. Having a little bit of the water adds a lot of flavor to your dish. Stir the pasta to try and coat it with the bacon fat and pepper.



Step 5: Turn the stove off and let your dish sit there for 2 minutes. You don't want to add the egg too soon as it will scramble instead of creating a smooth sauce.


Step 6: Add in your cheese and egg mixture with the pasta and stir until it is completely coated and your cheese has melted. You should wind up with a lovely smooth sauce.


Step 7: Serve immediately and enjoy!





I hope this dish becomes a staple in your home as it has in mine. These are always ingredients that I keep on hand and the dish is so simple, that making this on a weeknight will give you compliments as well as some free time to relax.




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