Here’s a little insight into how my mind works. My husband returned home early from our vacation to the ocean, so I hadn’t seen him for 3 days and I was getting a little mushy thinking of him. We’ve been together for 23 years and I think he’s the cat’s meow. The peanut butter to my jelly. The bacon to my eggs. Mmmm….bacon and eggs. Carbonara for dinner!
This is a classic Italian dish. I learned this from my father-in-law. I believe this is his only bacon indulgence. His preferred pork fat is prosciutto, which is really just delicate bacon.
This recipe is from Marcella Hazan’s Essentials of Classic Italian Cooking. Marcella cautions eating undercooked eggs due to risk of Salmonella. I thought I should pass it on. 🙂
- 1/2 lb. bacon or pancetta, chopped into 1/4″ pieces
- 4 cloves garlic
- 3 Tablespoons olive oil
- 1/4 cup dry white wine
- 2 eggs
- 1/4 cup freshly grated romano cheese
- 1/2 cup freshly grated Parmesan cheese
- black pepper
- 2 Tablespoons chopped parsley
- 1 1/4 lb. spaghetti
Lightly mash the garlic with the flat side of the knife. Put the garlic and olive oil in a saute pan and turn on the heat to medium high. Saute until the garlic is deep gold, then remove it and discard.
Put the bacon into the pan and cook until it just begins to crisp. Add the wine and let it bubble away for 1 to 2 minutes, then turn off the heat.
Break the 2 eggs into the serving bowl in which you’ll be tossing the pasta. Beat them lightly with a fork, then add the two grated cheeses, a liberal grinding of pepper, and the chopped parsley. Mix thoroughly.
Add cooked, drained spaghetti to the bowl and toss rapidly, coating the strands well with the egg/cheese mixture.
Briefly reheat the bacon over high heat. Pour the entire contents of the pan into the bowl, toss thoroughly again, and serve at once. Serves 6.
Using the Weight Watcher’s Recipe Builder, the entire recipe has 96 pts+. If you divide into 6 servings, each has 16 pts+. A little high for everyday dinners, but just fine when you’ve been missing your hubby!