about a month ago I yanked this recipe from a website as I was surfing along food sites, jumping to and fro between blogs and ingredient research… as I usually do. this activity usually leaves me salivating and chomping at the bit to get in the kitchen and CREATE! I printed this particular recipe, and decided I would make it the very next night for my pasta loving Italian hubby. the guy would eat pasta every night if i’d let him. hell who am I kidding- so would I!! so this recipe came from a website called cookingclassy.com – and believe it or not, I followed it to a T. so this is pretty much a reblog…. giving full props to whoever wrote this recipe, because they’re a friggin genius! when I first thought about pasta carbonara, I thought it had cream in it… probably based on looks alone… I mean how creamy does that pic look above?? yeah, no cream. not a drop. what creates that beauty is the raw egg quickly combined with grated cheese and scalding hot starchy pasta water. (you gotta work fast with this one people, be ready… and giddy up.) it’s comes together like magic. -and I can happily say…. this is now my husbands FAVORITE pasta dish that I make. follow the instructions verbatim, especially the procedure for cooking the bacon (which is genius) and you will be in noodle nirvana in less than an hour. get busy yo.
WHAT YOU NEED:
8-10 slices of bacon, cut into 1/2 inch pieces (just leave it how it is outta the package and slice it up, no need to separate the pieces.)
1/2 cup of water
4 cloves of minced garlic
1 lb. linguini or spaghetti (we like linguini)
1 and a 1/4 c finely grated parmesan cheese (don’t you DARE use that shit in the green can, spring for a package of grated parm at your cheese counter people)
3 large eggs
1 large egg yolk
1 tsp each of salt and pepper
chopped fresh parsley for garnish
WHAT YOU DO:
PREP ALL OF THE INGREDIENTS THAT YOU CAN AHEAD OF TIME, BECAUSE TRUST ME, YOU HAVE TO MOVE FAST TOWARD THE END OF THIS RECIPE… AND IT GOES EVEN BETTER IF YOU HAVE A PARTNER TO HELP YOU PRODUCE IT. you got this.
Add bacon and 1/2 cup of water to a large non stick skillet and bring to a simmer over medium high heat. Allow it to simmer like this (stirring occasionally) until the water evaporates and then switch to md-low and cook until crispy (stirring occ). Place a fine mesh strainer over a glass bowl and strain bacon, reserving all of that money oil… set aside. to that very pan, add a tsp of the fat back in, while the pan is still hot. take your minced garlic and saute it in the oil for about thirty seconds… then add it to a medium sized mixing bowl. set aside. here is a pic of the bacon once I strained it….
now here is what I want you to do next. get out a sturdy pot, and add 8 CUPS of water to it. no more, no less, because you want the ultimate starchiness from this water once you cook the pasta in it. bring it to a boil and add your pasta, cooking according to package directions. WHEN YOU STRAIN THE PASTA IN YOUR COLANDER…. DO SO OVER A LARGE BOWL SO THAT YOU RESERVE THE PASTA WATER!!! be careful… do not get burned people.
OK so while your pasta is cooking, get back to the bowl with your garlic in it. Add to it a Tablespoon of the bacon fat. (I think I added an extra teaspoon, bc I love the bacon-y flavor!) then add in your eggs, salt and pepper and your parm cheese. whisk this all together nicely. now you are ready to focus on your pasta. don’t overcook it yo!
once you strain the pasta over a large bowl, carefully give a shake to the pasta and set the colander aside. now take a one cup measuring cup and scoop out a cup of HOT water. (I took an extra cup just so I had back up in case it spilled or some shit.) empty the rest of the water down the drain and then transfer your pasta to that hot bowl. head over to your egg/cheese mixture and while whisking, pour in about a half cup of HOT water…. whisk whisk whisk…. this is cooking the eggs…. then immediately pour this mixture OVER the hot pasta… and add the bacon. toss toss toss…. more cooking of the eggs… more magic happening right before your eyes as this turns into a beautiful creamy dreamy dinner. take and drizzle more HOT water in as you toss as needed. this is an eyeball thing… if it looks good to you and isn’t clumping, you’re golden. Oh, toss in the parsley if you want, or take and garnish with a little parsley shower each individual bowl you serve up. either way, you do you. let pasta rest for two to four minutes to allow the sauce to thicken a little bit before you serve it.(however, this IS best served HOT) Just enough time to open a bottle of wine and pour two glasses and toast your accomplishments! (if you’re anything like me, the bottle is already half empty, as I like to imbibe while I cook!!)
enjoy!! peace and love, spags.