Friday, January 30, 2015

Carbonara

We decided to stop by my in-laws' house after work to catch up and take a quick soak in the hot tub.  Upon my arrival my mother-in-law offered me a Saint David's day cocktail - St. Germain Elderflower Liqueur, some bubbly and a splash of Pinot Grigio - and, let me tell you, this cocktail was so tasty!  Saint David's Day is March 1, but I'm so glad I got to try it earlier because it was fresh and delicious, like a nice white wine but a little more flavor without being sweet.  We'll definitely be mixing this up at our house soon!

Since we got home late-ish and had a quick dinner chat.  I had planned to eat leftover chicken tacos but after that cocktail I had a hunger!  I was in the mood for something a little more rich and salty rather than light and spicy.  Luckily, we almost always have Carbonara components on hand so we decided to go for it and embrace the 9:30pm dinner.

The key to success in making this dish - and most dishes for that matter - is having everything ready to go before you start.  I cooked a few pieces of bacon, let them rest on some paper towel to soak up some grease and to cool before I ripped it into bite-sized pieces.  I grated some parmesan cheese and pepper and cracked a couple of eggs into a bowl and beat them (you can leave un-beat if you want, I beat mine because I've found it makes a more uniform carbonara sauce).  While I did the prep work I was bringing water to a boil on the stove for the pasta.

I like my pasta al dente, so I boiled my pasta until just cooked through, quickly drained it and threw it back into the same pot.  This next part has to be speedy!  

While the pasta is freshly HOT, I tossed in about half of the parmesan cheese to cool the pasta only slightly, did a quick toss, then added the beat eggs, another few quick tosses to coat the pasta, then added the rest of the cheese, the pepper and the bacon.  The hot pasta cooks your eggs a bit and it combines with the cheese to make a semi-thick sauce that sticks to your pasta.

Split the pasta into two bowls and that's it!  Super easy and perfect for a quick but delicious and comforting meal.


Ingredients for Carbonara:  2 eggs, 3 slices of cooked bacon, 1 1/2 cups of parmesan cheese, fresh cracked pepper to taste and long pasta of your choice

The final product -YUM!

A quick dinner for two


A few notes about timing - I typically put the eggs in on the freshly drained HOT pasta and I end up with a little bit of a scrambled egg texture on my pasta.  This was actually the first time I've decided to cool the hot pasta a tiny bit with cheese before adding the eggs and I'm really, really happy with the results!

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