Good Eatin’: My Carbonara

List Item: Try 500 of the 1001 Foods You Must Try Before You Die

I enjoy cooking for friends. So when I had a friend staying around who loved pasta I knew that I had to make my carbonara. I usually make it with turkey bacon but I figured I would try and milk it for some more food list items so went for more regular smoked back bacon. One day I hope to make this with guanciale as is traditional.

Food Item: Parmigiano-Reggiano, Oak-Smoked Bacon, Durum Wheat Spaghetti

Ingredients (serves 3):

  • 250g dried spaghetti
  • 3 egg yolks, beaten
  • 4 tbsp white wine
  • 2 garlic cloves, halved
  • 15g low-fat spread (preferably olive oil based)
  • 6 slices smoked bacon, cut into cubes
  • 1/2 cup parmigiano-reggiano (parmesan), grated
  • low-fat oil spray

Firstly mix the egg yolks together with the parmesan and set aside. Then heat a few sprays in a large frying pan (or wok) and cook the garlic halves for 2-3 minutes, just don’t let them burn. Then add the bacon pieces and cook them for 5 minutes, continually stirring them so (again) they don’t burn. Then add the wine, stir it in and cook for 2-3 minutes or until the wine has fully evaporated. Then take the bacon off the heat and set aside.

Cook the spaghetti as per instructions then strain (keeping a mug of the water) and then add the spaghetti to the bacon mix and toss. Follow this with the butter and cheese mix. If the sauce is a little bit dry then add some of the discarded pasta water.

This is one of my favourite things that I make so I am surprised that I haven’t made it for months… I won’t be making that mistake again. I know I am biased but I don’t think you can beat bacon from Europe. Especially the smoked variety. Sorry America but it’s true, your bacon sucks.

Progress: 90/500

1 thought on “Good Eatin’: My Carbonara

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