Last updated on August 8th, 2017 at 11:38 am
Spaghetti alla Carbonara – a plate of heavenly, creamy pasta. Delicious, creamy and so easy to make them at home.
In case you were not aware, bacon is a vegetable!
In fact, bacon is my husband’s favorite vegetable. Therefore this Spaghetti alla Carbonara is making it into this month’s recipes. 🙂
Truth be told, I miss eating meat and I figured just a little bit of bacon, how much harm could it do?
Fine, I guess I failed my challenge. But it was worth it. This spaghetti dish was totally worth it. So if you’ve never heard of Spaghetti alla Carbonara it’s an Italian pasta dish that can be made with spaghetti, fettucine, rigatoni or bucatini. The main ingredients in it are cheese, bacon, eggs and black pepper. It’s a simple dish, and I think that simplicity makes this dish a star.
According to wikipedia, this dish was first made as a hearty meal for Italian charcoal workers which gave rise to the term “coal miner’s spaghetti”, which is used to refer to spaghetti alla carbonara in parts of the United States. The word Carbonari means charcoalmen. Interesting, eh? I love finding out little facts like this.
- 1/2 cup bacon chopped
- 2 cups heavy cream
- 2 large egg yolks
- 1 teaspoon freshly ground black pepper
- salt to taste
- 8 ounces dried spaghetti
- 1 1/2 cups freshly grated Parmesan cheese plus more for garnish
- 4 tbsp basil chopped
- Bring a large pot of salted water to a boil over high heat.
- Meanwhile, saute the bacon in a large skillet over medium-low heat until crisp, about 10 minutes. Add the heavy cream and bring to a simmer. Whisk the egg yolks into the sauce. Add the black pepper and season to taste with salt.
- When ready to serve, cook the spaghetti in the boiling salted water until al dente. Drain the pasta and add it to the sauce. Stir in the Parmesan cheese and basil; let stand for 1 minute to allow all the flavors to blend.
- Using a meat fork or carving fork, twirl a quarter of the pasta (for each serving) and place each swirl of pasta in the center of 4 bowls. Spoon some of the sauce over and around the pasta and top with more grated Parmesan cheese, as desired. Serve immediately.