Tuesday, January 6, 2009

REAL Spaghetti Carbonara

This recipe is so good -- and probably so bad for me, I LOVE it -- and everyone pretty much gobbled it up. In fact, #1 son ate it as leftovers this evening. That never happens. The prep is time intensive, and the ingredients can be pricey, but every now and then it's totally worth it.

1 cup finely diced fontina cheese
1/4 lb. bacon
6 oz. proscuitto
2 T. chopped parsley
2 garlic cloves minced
1 medium onion chopped
2 egg yolks
1 lb. spaghetti

Heat a bowl in the oven for the spaghetti
Put the water on to boil
Get out the food processor and chop up fontina cheese and proscuitto
Use a knife to chop onion parsley and garlic, and to slice bacon
Seperate 2 eggs (save yolks)

Throw the bacon in a pan and fry until crisp
Remove crisp bacon and drain, add onion to the pan, saute until tender, add garlic at the last minute or so
Cook the pasta
When the pasta is done, and drained, put it in the hot bowl
Toss with fontina cheese, proscuitto, onions/garlic, parsley, bacon, and egg yolks, toss to incorporate yolks (they'll cook as you toss)
Serve with parmesan cheese.

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