Bobby Convey leaves for Germany soon to play on the US National Team in the World Cup. Bobby loves Spaghetti Carbonara and we make it every time he comes home. Time to carbo-load before the biggest tournament of them all:
2 pounds bacon, chopped
1 tablespoon chopped garlic
Freshly ground black pepper
2 pounds fresh spaghetti, cooked al dente
8-10 large eggs, beaten
2 cups warm half and half or cream
Salt
2 cups freshly grated Parmigiano-Reggiano cheese
In a large iron skillet, over medium heat, cook the bacon until crispy. Remove the bacon and drain on paper towels. Pour off all of the oil except for about a 1/4 cup. Add the garlic. Season with black pepper. Saute for 30 seconds. Add the crispy bacon and the pasta. Stir it all together. Remove the pan from the heat and add the eggs, whisking quickly until the eggs thicken, but do not scramble. (Don't let the kids watch if they'll be grossed out). Add warm cream. Add the cheese and re-season with salt and pepper. Mound into serving bowls. This makes a lot of food but it's good the next morning for breakfast.
I could really use a bowl of this right now!!!
Posted by: Alice Gunther | June 02, 2006 at 07:34 PM
Alice,
I think you have a particular fondness for pasta! And...I think that you could start carbo-loading for a marathon of your own. They don't call it "labor" for nothing!
Posted by: Elizabeth Foss | June 02, 2006 at 08:04 PM
We made this dish (halved for our smaller family of six) on Tuesday night. Wow! Fabulous! This one is staying on the menu. This is perfect for our 7yo daughter who avoids anything with tomato sauce, so most pastas, pizza, etc. Yay! We get to eat spaghetti again! (Although actually we didn't have any spaghetti in the house; we made it with penne which was just as good.)
Posted by: LeeAnn | July 12, 2007 at 03:12 PM
I like this website. I will use this recipe, Spaghetti Carbonara.
Posted by: Niama Perrotte | December 05, 2009 at 11:05 PM