Monday, January 12, 2009

Uno Dos Tres... Spaghetti Carbonara

1. As easy as one, two, three.
2. Three ingredients.
3. Three times better than ... pretty much anything.
Three... reasons (above) why I made it.

At this point, I'm on the verge of 'way too much bacon in the past week' status. However, dramatic increases in reader demand have made it a necessity to stay strong and keep posting (two in one day!!!). I'm pretty sure that at this rate I will be able to make a solid full-time income off of proceeds from this blog in the next... month or so.

So. I'm trying out the Italian path and making some Spaghetti Carbonara. I've made it before, but with thin-sliced tree hugging Whole Foods bacon. As you might expect, it was just ok. The classic version uses guanciale - cured Italian pig jowl. I used muh-bacon, cut into lardons (little ~1/2 inch x ~1/2 inch x ~1 1/2 inch rectangular cuts). Let's just restate the obvious: Thick cut bacon rules.

-2/3 cu grated parmesan reggiano cheese
-2/3 lb bacon
-1 package spaghetti
-4 eggs

**This recipe is adapted from a combination of Ruth Reichl and Mario Batali. Both of whom take a minimalist approach. This is the easiest/cheapest recipe, and what both of the above claim to be the most traditional.

Cook the bacon.
Yea Yeaaaa.

Cook the pasta --> al dente.

Dump pasta + 1/4 cup pasta water into bacon and bacon grease.

Add black pepper, eggs, and cheese. Mix.

Easy, Quick, Delicious dinner.

This bacon is going down.
Just act like the picture isn't blurry.

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