From Amateur to Master: Pasta Carbonara

51 Porter is graduating!  We’ve come a long way from amateur undergrads to full-on masters.  In the next few weeks, the three of us will be graduating and what better way to celebrate a degree from a nutrition school than by EATING!  We kicked off our celebrations with a classic Italian dish – a simple yet rich pasta carbonara.  Carbonara takes basic ingredients – eggs, Parmesan, bacon – and turns them into a creamy swirl of mouthwatering tenderness.  Soft, supple noodles in a creamy coat complement a salty bacon crunch (converting even a household of vegetarians).  

Pasta Carbonara…perhaps it’s just another way to take something amateur and turn it into a master.  Cheers!

Ingredients (serves about 5)

1/2 pound bacon (about 4-5 slices), chopped small

1 tablespoon garlic, crushed

Ground black pepper

1 pound spaghetti, cooked al dente

4 large eggs, beaten

Salt

1 cup grated Parmesan cheese

1 tablespoon parsley, chopped (optional or use a sprinkle of dried)

Directions

1.  In a large skillet over medium-high heat, cook bacon about 6 minutes, until crispy.  Pour onto a plate lined with a paper towel and reserve about 2 tablespoons of the bacon fat.

2.  Meanwhile, boil noodles until al dente. 

3.  When noodles are almost done, return the reserved bacon fat to the skillet with the garlic and sprinkle with cracked black pepper.  Saute over medium heat for about 30 seconds.  Drain noodles and toss into skillet with the garlic.  Add the bacon and toss together for 1 minute over medium heat.

4.  Remove skillet from heat and add the beaten eggs with a pinch of salt.  Stir quickly to coat the noodles with the egg and avoid scrambling.  Add the cheese and toss.  Finish with a sprinkle of parsley if desired and bon appetite!

Recipe adapted from Emeril Lagasse