Monday, November 15, 2010

Spaghetti alla Carbonara ... for the Bacon #fnichat

I love twitter chats - they are a great opportunity to exchange ideas and meet new tweeps.  One of my faves is the #fnichat (foodies night in chat) on Monday afternoons at 4pm eastern hosted by @cookingwcaitlin and other wonderful foodies.  Today, the topic is bacon.  *insert Homer Simpson-like drawl* baaaaaaaaaaacon.

Who does not LOVE bacon?  There are few dishes that cannot be enhanced with bacon so I started thinking about my go-to bacon recipes ... I mean, besides a good old-fashioned BLT.


Mario Batali has one of the best Carbonara recipes - it has been awhile since I made this but I just bumped it up the list for the month because ... seriously ... baaaaaaaaaacon.  His recipe is a bit fussier than many others but sooooo worth it especially if you get the egg nesting correct.  Enjoy!


Spaghetti alla Carbonara (Mario Batali - serves 4)

A true carbonara has no cream, and it can be slightly tricky in its execution. The key is to toss and thoroughly mix the cooked pasta off the heat with the cheese, eggs, pepper, and pasta water, to create a creamy yet not overly thick sauce. I like to separate the eggs and present the individual egg yolks in nests of pasta; then each guest stirs the yolk into the pasta to cook it and form an even creamier sauce. Be sure to use the best—quality eggs you can get.
  • 3 tablespoons Extra-Virgin Olive Oil
  • 8 ounces good Bacon (you can also use Pancetta)
  • 1 pound Spaghetti
  • 1 ¼ cups freshly grated Parmigiano-Reggiano
  • 4 large Eggs, separated
  • Freshly ground Black Pepper
Bring 6 quarts of water to boil in a large pot, and add 2 tablespoons salts.

Meanwhile, combine the olive oil and bacon in a 12- to 14-inch sauté pan set over medium heat, and cook unti the bacon has rendered its fat and is crispy and golden. Remove from the heat and set aside (do not drain the fat).

Cook the spaghetti in the boiling water until just al dente. Scoop out ¼ cup of the pasta cooking water and set aside. Drain the pasta.

Add the reserved pasta water to the pan with the bacon, then toss in the pasta and heat, shaking the pan, for 1 minute. Remove from the heat, add 1 cup of the Parmigiano, the egg whites, and pepper to taste, and toss until thoroughly mixed.

Divide the pasta among four warmed serving bowls. Make a nest in the center of each one, and gently drop an egg yolk into each nest. Season the egg yolks with more pepper and sprinkle the remaining ¼ cup Parmigiano over the top. Serve immediately.





#FNICHAT - Foodies Night In Page



OK Foodies - what are your FAVE baaaaaaaaaaaacon recipes?
 
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