Saturday, November 17, 2012

The Perfect Carbonara silky, salty, warm, a little smoky from the bacon.  With a glass of wine, a simple salad, and good, crusty bread, there's really nothing better.  I've been craving it recently, and since it's easy to make (and cheap!), I asked my beloved sister-in-law to compile a little visual--spaghetti alla carbonara broken down to its perfect anatomy. 

This is how my parents always cooked it.  Put on your pasta water, cook some bacon in a skillet, throw in a clove or two of minced garlic, beat 3 eggs with some grated parmesan in your pasta bowl, then combine everything once the pasta is al dante, the bacon crisp, and the eggs close to room temperature.  Toss vigorously, top with some parsley and fresh grated black pepper.

Have a great weekend, everyone. And eat some pasta, will you?

pasta tossing photo via dirty bitch.
(and thanks, Jackie, for your help!) 

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