carbonara
This recipe brought to you by kitchen senility: "What do you mean I already have a tub of grated Parmesan cheese?"
The eggs in this recipe cook when they come in contact with the hot pasta. If you are concerned about food safety, use pasteurized eggs for the ultimate safety. You can use other meats like pancetta or ham instead of the bacon, or just leave it out altogetherPrep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
- 1/3 lb. spaghetti pasta
- 2 slices bacon
- 2 egg yolks
- 2 Tbsp. milk
- 1 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
Cook the bacon in a heavy skillet until crisp. Remove from pan and drain on paper towels. Set bacon aside.
Cook the pasta as directed on package. Meanwhile, combine the egg yolks, milk, and garlic in a medium bowl and beat until well blended.
When the pasta is cooked, drain and immediately return to the pot. Stir in the egg mixture and toss thoroughly until combined. Add the bacon and cheese and toss again to coat. Serve immediately. Serves 2 or 1+ leftovers.
Reheats nicely in a skillet, in just a few minutes. Microwaving makes it kind of clumpy. I think I will have some for breakfast. Because I am a weirdo.
A note on bacon: It seems to be impossible to get packs of bacon in smaller than 15 slices or so. But bacon can be frozen. Freeze it in portions of 2-4 strips, in wax paper and tin foil- do NOT freeze whole package, as frozen bacon is very hard to pry apart.