Food Geek Friday: Spaghetti Carbonara
I've always been fascinated by the versatility and chemistry of eggs. They are used in so many things and are equally as delicious for breakfast as they are for lunch or dinner. Also, simple changes in ingredients or cooking methods create wildly different dishes. Bacon and eggs are a classic breakfast combo, but turned into carbonara makes it a dish that people are afraid of because they think they'll end up eating either raw or scrambled eggs. However, when done right this dish is simple and delicious. The first time I tried to make this last week, it didn't work out really well. My egg to noodle ratio was off so I didn't get much sauce. However, since I was snowed in for four days, I had plenty of time to practice and nailed it on my second try. The following serves one.
(See? Perfectly easy to have a delicious and decadent meal, even if it's just for you.)
- Small handful of spaghetti
- 1 slice bacon - I used applewood smoked
- 1 clove garlic, chopped
- 1 egg, lightly beaten
- Cook pasta in boiling water according to directions.
- While the pasta is cooking, fry the bacon slice. Drain on paper towel and crumble.
- Cook garlic in remaining bacon grease. I turned off the burner and the residual heat cooked the garlic just fine.
- Once pasta is done, drain and return to pot. Add garlic, bacon and bacon grease.
- Pour in egg, stirring constantly until it turns into a sauce. It's important to not have the heat too high or stop stirring. In either scenario you'll end up with scrambled eggs.