Carbonara Sauce

I know it’s hard to tell we really love Italian food.  :)  But we cook it often.  So I thought it was time for carbonara sauce.  We had leftover pancetta and we couldn’t let it go to waste!  Once more I used Marcella Hazan’s book “Essentials of Classic Italian Cooking” for the recipe.  This is the book I got the inspiration to make the cream and butter sauce.

To start I prepare the pasta using this recipe. I’ll admit I don’t like to make the spaghetti bit as the strands are so small they become annoying to handle but for this recipe you need it.

As we only had a bit of pancetta left I also used a few rashers of streaky bacon.  I chopped that up and started sauteing in a skillet.

While that was cooking I beat two eggs in a bowl and added about 1/4 cup of romano cheese and 1/2 a cup of parmesan cheese to the egg.  Then added a bit of salt and pepper and mixed everything together.

Next I added some olive oil and 4 garlic cloves minced to the skillet.  This is sauteed on medium heat.

Seriously wish I still had my sense of smell.  Bacon and garlic are made for each other.  As this was cooking I added 1/4 cup of Chablis to the mixture. At this point I brought the hot water back up to a boil and added the pasta to cook.  Because these are thin strands of pasta this will cook quickly!  Just a couple of minutes.

Once cooked I drained the pasta and tossed it in with the bacon mixture.  Then I added the egg mixture.

It’s important to toss and serve immediately.

The recipe does call for 2 T of chopped parsley but we didn’t have any.  My husband made wonderful cheesy garlic bread to go with this as well.

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32 thoughts on “Carbonara Sauce

  1. This looks excellent. You must have patience to make that spaghetti though. As you will see in my blog tomorrow, I do not…ha ha ha! Still, I think we’re long-lost sisters because we cook very similar on almost the same nights. This is like the 3rd time. Which I find really cool! :)

  2. That’s what I made for dinner last night! I had brussels sprouts I needed to use up, and since I knew brussels sprouts are really good with bacon, I decided to try adding them. I shredded them and then just quickly sauteed them with the bacon and garlic. It was so good! I think it’s going to go into regular rotation at my house.

  3. I love Carbonara Sauce, but I’m scared of eating soft eggs… so I do not cook often carbonara sauce. Now after this beautiful picture I feel very tempted to try again! I like your home made spaghetti, they are quite difficult to handle!! I made the bread last Sunday, using your recipe. It was very good and easy to make. Toasted slices of this type of bread are perfect for BRUSCHETTA!! Thank you

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