In class, they are doing the video of easter.
Spaghetti Carbonara
- 1/2 lb box Spaghetti
- 3-4 slices Bacon, chopped into 1/2" pieces (thick sliced bacon works best)
- 2 eggs - beaten
- 1/2-3/4 cup Fresh grated Parmesan cheese
- Black Pepper - course ground (at least a tablespoon or two)
- Slice bacon into 1/2" pieces and put in fry pan
- Bring water to boil in the heavy pot for the pasta.
- Once the water is boiling, put the pasta in and set a timer for 10 minutes.
- Turn on heat under the fry pan to medium-high to begin cooking the bacon.
- Cook the bacon (- adjusting the heat as necessary to render fat out of the bacon, but avoid cooking the bacon to the crispy stage -) you really want it soft and just slightly browned.
- Timing is critical - you should be able to have the bacon cooked in the 10 minutes it takes to cook the pasta - you may need to lower the heat to keep the bacon hot.
- Quickly dump the pasta in the strainer and shake quickly to remove excess water - do not rinse - return to the hot pot you used to boil the pasta.
- Pour the contents of the fry pan (bacon and fat) over the pasta in the pot and begin to stir - coating the pasta with the bacon fat.
- Add the beaten eggs and continue to stir - the eggs will cook from the heat of the bacon fat and hot pasta (and still hot pot).
- Add the grated Parmesan cheese and continue to stir - the cheese will melt from the heat of the bacon/pot.
- Begin to sprinkle in the course ground pepper - stirring - until the pasta mixture is speckled with pepper - typically over a tablespoon of course ground pepper - more or less to taste.
- Serve immediately - the combination of Parmesan cheese and pepper make this a wonderful dish - it can be served as a side or main dish (depending on serving size)
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