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Martha’s Spaghetti Carbonara




Source of Recipe


Everyday Food Magazine, March 2006


Recipe Introduction


We weren’t especially impressed with this recipe. I served it to Momma, Mike and Jessica and everyone thought that it needed SOMETHING. For one thing, one pound of spaghetti is WAY too much – especially since this is supposed to serve only four people. I would cut that in half and use a full cup of Parmesan cheese in the main dish and pass plenty to top each person’s plate. Other recipes I’ve found call for garlic, pepper flakes, parsley, pecorino Romano (instead of, or as well as Parmesan) and NO ONE calls for the half and half. This last ingredient probably adds to the creaminess, but also the blandness, I think. Definitely needs tinkering before I’d add it to my rotation.


Recipe Link: http://www.marthastewart.com/341240/spaghetti-carbonara

List of Ingredients




1 pound spaghetti [I’d use a half a pound]
8 ounces thick sliced bacon, cooked and cut into 1-inch pieces
Coarse salt and freshly ground pepper
3 large eggs
3/4 cup grated Parmesan cheese, plus more for serving [I’d up that to 1 cup]
1/2 cup half-and-half [I’ll delete this next time]


Recipe



Have all ingredients ready (including reheating the bacon, if needed) and room temperature before starting the pasta. Cook the pasta in water until done.

While cooking the pasta, whisk together the eggs, cheese and half and half in a bowl large enough to add the pasta to.

Drain pasta, retaining some of the pasta water. Add the hot pasta and bacon to the egg mixture and, working quickly, toss thoroughly. Add salt and pepper to taste. Serve immediately and pass extra Parmesan.

Serves 4.