Recipe #1 - Spaghetti Carbonara

I wish I had a clever story about how I came to make this, but I don’t.

I can’t even recall at what point it entered my repertoire. Was it the house on Washita? In Wichita? I know that I made Alfredo for the first time for an impromptu dinner party for Nikki and Brie in January of 1994. I have a vague memory of trying to get Vicky and Chandra to try something but I am not positive it was this. Might have had tofu in it… ya just never know.

It was an instant hit, though. Sean and Natalie abhor tomato based pasta sauces (and yet, they eat pizza….) so this was a godsend. I have probably made a million plus batches of this – or maybe it just felt like it. If any of you kids remember how and or when this came to be, please refresh my memory!

In an informal survey I took a couple of years ago this was voted my “signature” dish, yes, even over The Best Won Ton in the World along with the Super Secret Dipping Sauce.

While we were living in the basement apartment on Beech Valley Way, I caught an episode of Emeril Live where he made Spaghetti Carbonara. It was fascinating to see someone else make it. Sean was triumphant – see, mom, NO ONIONS. So I stopped putting them in. That’s probably the only thing I’ve changed in all these years.

While I was in Springfield this summer, Natalie asked me to make it, and I did, but it sucked. She told me Sean’s was better (flavorful, I believe was the term. Whatever!). Not that Ben cared; he snarfed it down like he thought it would get him first. But I am going to tweak this recipe, and regain my former glory. So take THAT, Mr. Smartypants Pennington.

Here’s a picture of the ingredients* and no makin’ fun of the photos, as I am using my Super Duper Patented Awesomely Bad Asssss Phone until I can find another digital camera (hint, hint, if you are thinking about my birthday):
My Version of Emeril’s Classic Spaghetti Carbonara - Recipe courtesy Emeril Lagasse, 1999 and me, 2007

4 slices thick cut bacon
1 head of roasted garlic
Freshly ground black pepper
1 pound fresh spaghetti, cooked al dente
3 large eggs, beaten
Salt
1 cup freshly grated Parmigiano-Reggiano (or use what you picked up at Aldis!)
1 cup shredded Italian Cheese mix (or just use more fancy cheese)

Heat oven to 400 degrees.
Place head of garlic on foil pouch; drizzle with olive oil – about a tablespoon

Seal and roast for 30 minutes. After it cools, extract the roasted cloves and set aside.

In a large saute pan, over medium heat, cook the bacon until crispy, about 6 minutes. Remove the bacon and drain on paper towels. Pour off all of the oil except for 3 tablespoons.

Add the roasted garlic, and break it up with your spoon. Season with black pepper. Saute for 30 seconds.

Add the crispy bacon and the pasta. Saute for 1 minute.

Season the eggs with salt. Remove the pan from the heat and add the eggs, whisking quickly until the eggs thicken, but do not scramble. Add the cheese and re-season with salt and pepper. I usually keep about a cup of the pasta water, so if it seems dry at this point, add water to loosen. This version is pretty creamy with the roasted garlic and extra cheese, but you could use regular garlic and a harder grating cheese. Suit yourself, I’m easy!

*The author of one of the cooking blogs that I read on a regular basis -The Pioneer Woman Cooks! - posts a picture of the ingredients at the start of her recipes. I have borrowed her idea. Cuz I’m just like that.