SPAGHETTI ALLA CARBONARA

SPAGHETTI ALLA CARBONARA

This is a rich sauce served on spaghetti that is easy to put together, looks great and is pretty low budget. 

The dish originated in Rome and consists of eggs, bacon and cream.  

¾ pd Thin spaghetti

1/3 pd bacon or pancetta

1 tablespoon butter

1 tablespoon olive oil

¾ cup Parmesan cheese

¼ cup chopped parsley

3 cloves of garlic minced

3 eggs beaten

¾ cup of half and half cream

Red pepper flakes

Salt to taste (bacon is salty – beware)

Boil your water and begin to cook the pasta to very el dente.   

Drain when finished.

In a large fry pan place the butter and oil and bacon and fry to crisp.   

Add the garlic and cook another two minutes. Set aside until the pasta is cooked and drained.

Beat the eggs and mix in the half and half and parsley. Lightly season with red pepper flakes and salt..

           

Place the fry pan back on the burner and add the pasta and while tossing add the egg mixture and stir constantly.  Add the cheese and stir the mixture well for a few minutes.  Serve and garnish with chopped parsley and grated cheese.

TIPS:

·        Some people add sautéed onion and or peas.

·        You can add white wine instead of the half and half

·        Makes for an unusual brunch dish.

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!