Tuesday, October 29, 2013

....is Fettuccine al Carbonara Reprise

It has been a long time since I cooked Pasta Carbonara. Just over two years! CPB and I made it on a long distant date night when I lived in the Northwest for a year. This pasta dish is rich and creamy without actually containing any cream. Bacon, Tomatoes & Cheese are possibly my three favorite foods and they're all in this delicious Pasta. I've used diced Tomatoes in the past but I switched to Pearl Tomatoes, halved. I hope you enjoy this decadent savory treat!

½ lbs Dry Spaghetti
2 Tbsp Olive Oil
4 oz Pancetta or Bacon, Sliced into Small Strips
4 Garlic Cloves, Finely Chopped
½ Onion, Diced
2 Large Eggs
1 Cup Parmigiano-Reggiano,
(Plus more for serving.)
Black Pepper
1 Tomato, Diced

Boil water and cook pasta 8 to 10 minutes. Drain the Pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish.

Meanwhile, heat the olive oil in a deep skillet over medium  heat. Add the Bacon/Pancetta and sauté for about 3 minutes, until it’s crisp and the fat is rendered. Toss the Garlic and Onion into the fat and sauté to soften.

Add the Spaghetti to the pan and toss for 2 minutes to coat the strands in the oil and fat. Beat the Eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the Egg/Cheese mixture into the pasta, whisking quickly until the Eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.)

Thin out the sauce with a bit of the reserved Pasta water, until it reaches desired consistency. Add the tomato and then season the carbonara with several turns of freshly ground black pepper and taste for salt. Top with cheese and enjoy!

Happy Cooking!

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