Spaghetti alla Carbonara

19 Mar

This quick, simple-to-make dish will make you look like a kitchen rock star. Pairs perfectly with grilled/roasted asparagus.

Time: 15 minutes                 Serves: 2

Ingredients


  • 6 oz. spaghetti
  • 1 tbsp olive oil
  • 2 oz. bacon or pancetta, cut into cubes or strips
  • 2 garlic cloves, chopped
  • 2 shallots, chopped
  • 1 large egg
  • 1/2 cup grated Parmesan, plus more for garnish
  • 2 tbsp heavy cream or half & half
  • 2 tbsp dry white wine (may sub with chicken stock or more cream)
  • freshly ground black pepper and sea salt – to taste
  • 2 tbsp roughly chopped fresh herbs, plus a pinch for garnish (I used basil, oregano and flat leaf parsley)

How to make it


  • Cook pasta in salted water until al dente.
  • Meanwhile, combine egg and Parmesan in a small bowl and whisk together.
  • Heat oil in a deep skillet (big enough for pasta too) over medium heat. Add bacon and saute for about 3 minutes until crisp and fat is rendered. Shallots and saute for 1-2 minutes, then add garlic and saute an additional minute.
  • Add hot pasta to pan and toss for about 2 minutes to coat in bacon fat.
  • Remove pan from heat. Add egg mixture, tossing until eggs thicken. Add cream, wine and herbs and toss to incorporate. Season with salt & pepper to taste.
  • Top with a pinch of fresh herbs and grated Parmesan to serve.
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3 Responses to “Spaghetti alla Carbonara”

  1. Tina March 19, 2012 at 6:05 pm #

    Gorgeous. I’m so craving asparagus. The pasta looks delectable.

    • detroittokyo March 19, 2012 at 7:51 pm #

      Thanks! It was a treat. I can’t wait, asparagus season is coming soon here in MI!

Trackbacks/Pingbacks

  1. Italian Food « detroittokyo - May 10, 2012

    […] rigatoni, Spaghettini, scallopini, Escarole, braciole, Insalata, cremolata, manicotti, Marinara, carbonara, Shrimp francese, Bolognese, Ravioli, mostaccioli, Mozzarella, tagliatelle, Fried zucchini, […]

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