November 5, 2015
carbonara sunday
so the world health organization has spoken and apparently bacon gives us cancer. but so does the sun, diet sodas and probably every piece of halloween candy you had last week. let's walk on the wild side and make some bacon...with cream, butter, cheese and pasta thrown in for good measure. we're heading into the holidays, so let's steer into the skid. weeee!
eat.
ingredients
- 2 TBSP + 1/2 tsp olive oil
- 6 slices bacon sliced into 1/4 inch pieces
- 2 TBSP butter
- 2/3 c. finely chopped yellow onion
- 2 eggs
- 1/2 c parmesan cheese
- 2 cloves of garlic, thinly sliced
- 1 1/2 tsp Maldon salt
- 1/2 lb. fresh spaghetti
- 1/2 c. heavy cream
- 2 tsp chopped chives
- pepper to taste
Carbonara
serves 2
1. Heat 1/2 tsp. olive oil in a wide frying pan over medium.
2. Add bacon and cook until brown, stirring occasionally (about 7 minutes).
3. Drain the bacon on a paper towel and discard bacon fat. Clean out the frying pan (if you don't your sauce will become darker than you want it.)
4. Heat butter and 2 TBSP olive oil in the skillet over medium heat and add onions. Cook until translucent (roughly 10-12 minutes).
5. While the onions are cooking, whip together eggs and parmesan cheese and set aside.
6. Add garlic to onions and cook for 2 minutes.
7. Add heavy cream and stir constantly. Bring to a simmer.
8. Cook your pasta according to the box and drain, but save some cooking liquid.
9. Add pasta with 2 TBSP of cooking liquid to heavy cream mixture and stir in egg mixture and bacon. Turn off the heat.
10. Stir until everything is incorporated (1-2 minutes).
11. Top with chives and freshly ground pepper.
drink.
ingredients
- bottles
Kris pinot noir
This nice pinot will pair well with the cream sauce and salty bacon of your carbonara. Comfortably under $20? Even better.
