Tuesday, February 15, 2011

Spaghetti Carbonara

As you might know I'm participating with a bunch of other bloggers in Charcutepalooza, a year of meat. This months challenge was the salt cure - or making bacon!

I've made the bacon.

Now it's time to cook with it. Spaghetti Carbonara is a simple recipe of bacon, cream, egg yolks, and Parmesan. A little butter and olive oil to cook the bacon, some garlic and that's it.

Put the water on to boil.

Chop the bacon.
Chop the garlic and separate the yolks from the whites.

Add 1 Tbs butter and 1 Tbs of olive oil to large pan over medium high heat.

When water comes to boil add the pasta.

Add the bacon to the pan with butter and oil. Cook until it renders some fat.

Add the garlic. Stir.

While pasta and bacon cooks stir together the egg yolks and 4 oz of cream.

When pasta is done, drain and add to the bacon mixture. Remove from heat.

Add Parmesan, and while stirring, slowly add the cream egg mix. Toss / stir to coat pasta evenly.

Plate and top with a little more Parmesan and a generous grind of black pepper.

This is a fast, simple, satisfying dinner!

Until next time, Eat Well & Keep Digging!

The Gastronomic Gardener
Garden blog http://amidwestgarden.blogspot.com/
Cooking blog http://ihopeyouarehungry.blogspot.com/
Twitter - www.twitter.com/DavidPOffutt


  1. You can see why this classic recipe has stood the test of time - but it's only quick if you don't include the curing of the bacon!

  2. Mark, I would imagine bacon is considered a staple that one would have on hand. Interesting, as I researched this dish, records of it only go back to allied occupied Italy. It is hypothesized foreign troops were trading butter and bacon for whatever and the resourceful locals cooked this up. Cream is not “authentic” but it sure tasted good!

  3. David, this is my favorite thing EVER. great work - ESPECIALLY on the bacon! whooot!

  4. Thanks Ofg! It was so good, and simple, and fast. Another standby goto dish. Thanks for stopping by!


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