Spaghetti Carbonara

Snow fact # 241: Cabin fever is setting in.

Snow fact # 456: Fourth day off because of weather conditions.

Snow fact #679: Snowiest winter on record in the DC region with 54.9 inches.

In many parts of the country four feet of snow is not a big deal. The problem in DC is that we simply don’t know how to handle it because it is unusual to get this much snow. Yes, I know what you are thinking, I should be grateful I don’t have to go to work. To that I say, at some point you have to go out and do something. And I would if I could, believe me! I’m glad The Shining is not available to watch instantly on Netflix. Need comfort food. Spaghetti Carbonara to the rescue!

Spaghetti Carbonara

• 4 ounces spaghetti
• 4 slices bacon
• 2 garlic cloves, thinly sliced
• 1 (very fresh) egg
• 1 tablespoon cream or milk
• ¼ cup grated Parmesan cheese, plus more for sprinkling
• 2 tablespoons parsley, chopped
• Salt and pepper to taste

1. Place the egg, Parmesan, and milk in a small bowl. Mix well. Start preparing sauce while pasta is cooking.
2. Bring a large pot of salted water to a boil. Cook pasta according to package directions, 8-10 minutes or until al dente, reserve about half a cup of pasta water in a bowl, and then drain pasta.
3. In a large skillet, fry bacon until brown and crispy, remove from skillet and place on paper towels to drain. Once the bacon is cool chop it coarsely. Remove most of the rendered bacon fat from the skillet, leaving about 1 tablespoon. On medium heat, add garlic and cook until softened, about 1 minute. Add cooked pasta stirring well to ensure all strands are coated with bacon fat. Remove skillet from heat.
4. Add about 1 tablespoon of the hot pasta water to the egg mixture, stir well.
5. Add the egg mixture to the pasta stirring quickly with a spatula until the mixture thickens. If mixture is too thick, add more pasta water. Add the chopped bacon.
6. Season with salt and pepper and sprinkle with parsley and Parmesan. Serves two.

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Author: onevanillabean

I have loved cooking and baking since I was 5 years old. It was the one activity that I would share with all my extended family. Like most people, I love traveling. I love visiting the markets, exploring unknown ingredients, and bringing them back home with me for inspiration. I find that recipes with simple and pure ingredients yield the best results.

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