Saturday, September 12, 2009

College style Pasta Carbonara

One of my personal favorites to cook when hunger strikes. My mother makes an amazing plate of the stuff with garlic bread that keeps you wanting more. After two years of failing miserably on my own, she finally told me the secret: white cooking wine and an egg.
Serves 2
-A generous handful of long pasta, like spaghetti
-4 to 6 slices of bacon
-1 tsp of crushed garlic
-1/3 cup of Parmesan or Italian cheese, plus more for serving
-1/3 cup of cooking wine
-1 tbsp of Italian seasoning or oregano if unavailable.
-1/4 cup of vegetable oil I actually replaced this with 1 tbsp of unsalted butter
-1 tsp of salt
-1 tsp of ground black pepper
-1 egg
Boil enough water in a sauce pot to reach three-fourths of its height, adding 1 tsp or 2 of salt. On a skillet, start boiling 1 /4 cup of water to cook the bacon.
While the water boils, cut the slices of bacon into small pieces and slightly season them with the Italian seasoning. To start cooking the ham, add it to the skillet with the white wine , black pepper and the rest of the seasoning. Cover immediately to prevent the alcohol from evaporating.
When the water is boiling (or when the big bubble stream is constant), add the pasta and the oil. Cooking time is at your discretion, but here's a quick guide to get certain firmness:
-8 minutes: Al dente
-10 minutes: firm
-12 minutes: tender
Meanwhile, crack the egg and beat it slightly (as if making a fritatta). After pasta is cooked, drain the water from the pot and place back into the sauce pot.

Working quickly, add the bacon, cheese and egg together and mix until egg's solidified and cheese has melted.
Serve hot with some extra cheese and enjoy.

Carbonara on Foodista

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