Recipe by Acerast
This is often requested by my friend Linda J.'s family. They don't make it too often because it is so very rich, but when they do they enjoy it with a leafy green salad and crusty bread. Another from my "birthday book".
Top Review by faster
I absolutely adore spaghetti carbonara. Delicious as classic spaghetti may be, one often needs a change of pace. And pasta salads and mac and cheese don't fill the bill. A creamy sauce instead of marinara is perfect. And this carbonara is truly fine.<br/><br/>Being who I am, though, I can't help but want certain additions. Well-caramelized sauteed onions. Shrooms sauteed until they reabsorb their own juices. And garlic. And I'm quite generous with both the bacon and the cheese.<br/><br/>Maybe my version isn't classic, or authentic, but it sure tastes fabulous! The standard recipe here isn't diminished by my preferences, but I can't make carbonara any more without them.<br/><br/>I don't add cream, unless the dish is finished, and tasting it tells me I should add some. Some days, I just want it richer.<br/><br/>And what a wonderful break from standard spaghetti with a tomato-y sauce!<br/><br/>I'm now looking for even newer ways to get out of the tomato-sauce spaghetti rut. One I thought up was like carbonara, but with anchovies instead of bacon. Good, whether with the egg mixture of carbonara, or just olive oil, pepper and garlic, with maybe a little parsley for color.<br/><br/>I wish I knew even more alternatives than these, since I'm on a pasta kick.
- 1 lb spaghetti
- 5 eggs
- 4 fluid ounces heavy cream
- 1 pinch salt
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1⁄2 lb streaky bacon, diced
- 2 ounces parmesan cheese, grated
- 2 ounces pecorino romano cheese, grated
- fresh ground black pepper, to taste
Directions See How It's Made
- In a medium bowl beat the eggs and cream together with a pinch of salt.
- Heat the oil and butter in a large skillet.
- Add the bacon and cook gently until the fat becomes transparent.
- In a large pan of boiling water, cook the spaghetti according to package directions, just to "al dente" (do not overcook).
- Drain pasta and add it to the bacon pan; stir well.
- Remove the pan from heat and stir in the egg mixture with 1 tablespoon of each of the grated cheeses.
- The eggs will coagulate as they blend with the hot pasta so work quickly.
- Stir until all pasta is coated with the thick yellow cream.
- Stir in the remainder of the cheese and freshly ground pepper to taste.
- Serve at once.