Sunday, September 12, 2010

Carbonara - by Eric Liftin of Food52

Greetings from the land of vikings-
Ha~ It's Sunday again, which means time for me to cook in bulk for the upcoming week! I have been so busy in the lab this weekend working full days and I am definitely not feeling making anything complicated. So, I happened to stumble upon this very simple recipe on my favorite food blog at I decided to give Eric's "Daddy's Carbonara" a try since it was voted recipe of the week. However, I made a little twist to this dish by adding some sweet red onion (my friend Krista Bledsoe makes hers this way)...absolutely love it!

All you need are a few relatively inexpensive ingredients: (serves 6)
  • 1lb spaghetti 
  • 1/4 lb bacon (the original recipe calls for 1 lb- i think this is a little to much for us skinny bitches), if you are vegetarian- omit the bacon, if health conscious- sub with turkey bacon
  • 10oz frozen sweet peas
  • 1 cup freshly grated parmesan 
  • lots of black pepper
  • 4 eggs (beaten)
  • 1 red onion, chopped finely (the original does not call for this, but i think it makes the pasta tastes better)
  1. Boil the pasta until al dente
  2. Cut bacon across the slices into 1/2" wide blocks. Cook in a skillet over medium heat until bacon turns brown and crispy
  3. Steam peas with a little water and microwave 3-4 minutes, until they are warm, stirring halfway through.
  4. In a large bowl, mix the egg, parmesan, and pepper. It should have the consistency of thick batter.
  5. When the pasta is done, drain it quickly. Don't linger, as it's good to capture some of the water. Dump the steaming spaghetti into the egg mixture, and quickly mix well with a tong to cook the egg. Mix in the bacon, peas, and red onion.

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