This carbonara recipe came off of the Dreamfields Pasta spaghetti box. Ben was in charge of the meal tonight. The texture of the dish was great tonight. He got the bacon really crispy, which helped with the overall flavor. We used Pecorino Romano cheese, and although I really liked it, we feel the dish could still use more cheese. I'm sure it's not the best carbonara recipe out there, but it's fairly easy to make at home without a lot of special ingredients.
SPAGHETTI CARBONARA
Serves 6
By Chef Antonio Cecconi
Ingredients:
1 box Dreamfields Spaghetti
1 tablespoon olive oil
1 clove garlic minced
8 ounces sliced bacon, cut into 1-inch pieces
3 eggs
1/4 cup freshly grated Parmesan cheese
1/4 cup freshly grated Romano cheese
2 tablespoons chopped fresh parsley
1/4 teaspoon black pepper
Directions:
1. Cook pasta according to package directions.
2. In a 2-quart Dutch oven or sauce pan, heat olive oil over medium-high heat. Cook garlic and bacon for 5 minutes or until bacon is crisp; drain off fat.
3. Mix together eggs, Parmesan and Romano cheeses, parsley and pepper; set aside.
4. Drain spaghetti; immediately return to saucepan over low heat. Add egg mixture; quickly toss with spaghetti. Add bacon mixture; toss. Sprinkle with Parmesan cheese and cracked black pepper if desired.
No comments:
Post a Comment