pasta alla carbonara (recipe)
Thursday, October 18th, 2001This is one of those deadly-but-tasty dishes that has all the characteristics of classic working class food — high-calorie, high-protein food made from cheap ingredients. This is my variation on carbonara.
Ingredients:
- 4 slices unsmoked bacon
- 2 eggs
- enough pasta for 2 people*
- about 1/2 cup grated parmesan
- 3 cloves garlic, finely minced
- dash paprika
- pinch crushed red pepper
- salt and pepper, to taste
While pasta is cooking, prepare bacon in a skillet with garlic. The bacon should be cooked on low heat for a long time in order to maximize quantity of drippings. Stir in paprika and pepper.
Beat parmesan into eggs. When pasta is cooked, drain and quickly add contents of skillet (drippings and all). Add egg mixture and stir vigorously (the hot pasta will cook the egg). Add salt and pepper if desired, and serve with grated cheese.
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* carbonara works best with a thick pasta, like fettucine, or a shell-type pasta, like penne.
