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Spaghetti Carbonara
This recipe is a family heirloom. We all make some version of it. New brides in our family get the recipe and a large pasta bowl along with unsolicited and long-winded advice on how to make it. My niece Katie actually wrote a paper on it for school, following its history and its many versions through the family tree. This dish never appears at family gatherings since we all make it at home. But we often talk about how we make it and argue over whose version is best. Unlike the rest of my weight-conscious family, I use an entire pound of bacon, easily making mine the best — or the worst, depending on how you look at it.
Ingredients
At a glance
Cuisine
Main Ingredient
Cooking Method
Difficulty Level
Tidings Eats
Serves
6 to 8
1 lb bacon
4 cloves garlic, pressed
1 lb linguine, cooked & drained
1/2 cup Parmesan cheese
1 cup heavy cream
3 eggs
Method/Steps
Cook bacon in large skillet until done. Drain and dice.
In same skillet, in hot bacon fat, cook garlic until golden. Watch carefully as it burns easily.
Meanwhile, cook linguine, drain and return to pasta pot.
Pour hot bacon fat and garlic over cooked linguine. Turn heat to low. Add cheese, cream and eggs. Cook, stirring, until eggs are done. They should not scramble but should coat each strand of linguine.
Wine and Spirits Match
Excellent with a light-bodied Pinot Grigio.