Classic Spaghetti Carbonara

Recipe courtesy Emeril Lagasse, 1999

1/2 pound bacon, chopped
1 tablespoon chopped garlic
Freshly ground black pepper
1 pound fresh spaghetti, cooked al dente
4 large eggs, beaten
1 cup freshly grated Parmigiano-Reggiano cheese
1 tablespoon finely chopped fresh parsley leaves

In a large saute pan, over medium heat, cook the bacon until crispy, about 6 minutes.
Remove the bacon and drain on paper towels.
Pour off all of the oil except for 3 tablespoons. Add the garlic. Season with black pepper.
Saute for 30 seconds. Add the crispy bacon and the pasta.
Saute for 1 minute. Season the eggs with salt.
Remove the pan from the heat and add the eggs, whisking quickly until the eggs thicken, but do not scramble.
Add the cheese and re-season with salt and pepper.
Mound into serving bowls and garnish with parsley.

 Yield: 4 servings

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