We are definitely a carb-friendly family- in fact, given the choice, I think I would probably give up dessert over carbs. I don’t want to live a life where I can’t have pasta and bread, especially since pasta is the main go-to around here for a fast dinner. Take this carbonara, for example. The whole thing is done in the time it takes to bring a pot of water to boil and cook some pasta. It features the musical stylings of bacon and cheese, all wrapped up in a creamy, peppery sauce and entwined with pasta.
Man, doesn’t that sentence just make you hungry. I’m writing this at 7:52 AM, but I already want dinner.
- ¼ lb pancetta, diced, or 6 slices bacon, chopped
- 4 garlic cloves, minced
- 3 T extra virgin olive oil
- ¼ cup dry white wine
- 2 large eggs
- ¼ cup freshly grated romano cheese
- ½ cup freshly grated parmigiano-reggiano cheese
- Freshly ground black pepper
- 2T parsley, chopped
- ¾ lb spaghetti
- Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente. Do not drain the pasta.
- In a large skillet, heat the olive oil over medium heat. Add the bacon to the pan and cook until the bacon fat has rendered and the bacon is crispy. Add the garlic and cook for 1-2 minutes, then add the wine to the pan to deglaze. Use a wooden spoon or other utensil to scrape up any bits stuck to the bottom of the pan.
- In a large, separate bowl, whisk together the eggs, cheese and generous amount of pepper (I do about 1 tablespoon of coarsely ground black pepper).
- Using kitchen tongs, add the pasta to the bowl with the egg mixture. Toss rapidly to coat the strands of pasta with sauce. Empty the contents of the skillet into the bowl and toss again.
- If the pasta seems try, ladle in small amounts of the reserved pasta water while tossing, until a creamy sauce has formed. Garnish with the parsley and serve.
Keep fighting the good fight out there!