Search This Blog

Loading...

Wednesday, February 1, 2012

Bacon or Bust: Spaghetti Carbonara

I had such high hopes for this recipe as I just love anything pasta. Sadly, this is one that did not meet expectations. I followed the recipe word for word but in the end it just did not work out. I ended up with chunks of scrambled eggs that really did not mix in with the pasta. Luckily, I had some Classico Tomato and Basil open in the fridge to give it a bit more structure. Can't win em all. The Columbia Winery Sangiovese was pretty good.

#16. Spaghetti Carbonara Boil 1 pound spaghetti; drain and reserve 1 cup pasta water. Meanwhile, cook 1/2 pound diced pancetta and 3 sliced garlic cloves in olive oil. Whisk 2 eggs, 1 cup grated parmesan, 1/4 cup chopped parsley, 1/2 to 1 cup pasta water and some pepper; toss with the hot spaghetti and pancetta.
Posted by at
Labels: , , ,

3 comments:

  1. I was looking at a Spaghetti Carbonara recipe and they suggested the following:

    Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.)

    Might prevent the scrambling?

    Alicia Hansen

    * Tasting Woodinville: A guide to the Wineries, Distilleries & Breweries of Woodinville, Author

    ReplyDelete
    Replies

    1. Thanks for the tip. I will try that next time.

      Delete

  2. This comment has been removed by the author.

    ReplyDelete

Subscribe to: Post Comments (Atom)