Spaghetti alla Carbonara
I have been meaning to post this for weeks. As in, since I started this blog. But, being that it’s one of the few things I make that is directly unhealthy, I haven’t gotten around to it. But alas, today is the day. I make this whenever we just want some comfort. It’s simple, cheap, and delicious. Ok, enough chatter, let’s do this.
Spaghettia alla Carbonara
1 lb (or more!) bacon
4 eggs, room temperature
1/4 teaspoon black pepper
splash of cream
splash of white wine
1 lb of spaghetti
1 cup! grated Parmesan (NOT the Kraft kind in a plastic jug. That stuff is nasty and will ruin this dish. Use actual cheese, please.)
COOK YOUR BACON FIRST. This is important. It needs to be all cooked before you put that spaghetti on to boil. You will see why later.
Beautiful, beautiful bacon.
Once the bacon is done, go ahead and put the pasta water on. While the spaghetti is cooking, crack the eggs into a bowl.
Beat those eggs! Oh, and add the black pepper
Add a splash of cream.
Stir in and add the splash of white wine.
Let it sit until the spaghetti is ready. Once the spaghetti is done, strain it, leaving a few tablespoons of the water still in the pot. Toss in egg mixture IMMEDIATELY. Remember me saying you have to have everything else ready? This is why; the heat of the spaghetti cooks the eggs.
Then add your cheese.
Toss well. Now, it’s time for that beautiful bacon. Yummy. Crumble it up and toss into that spaghetti!
Have a Zeke nearby to clean up any “messes” that might accidentally get dropped on the floor.
You are ready to serve! In fact, don’t let dinner wait any longer. This dish is best served immediately. Savor it and eat slowly. That way you get full and don’t eat the entire pot by yourself.