Not quite authentic carbonara, but close. I used plain old bacon, not guanciale or pancetta, and onion in this.
It's still very good.
1 lb pasta -- I used gemelli, "twins," 2-in long helices (or other short pasta of your liking)
1/2 lb bacon, chopped into small pieces
1 large yellow onion
2 cloves garlic, crushed
2 egg yolks
Chopped parsley (optional)
Grated cheese -- pecorino or parmigiano
Saute the bacon in a skillet -- you can add a bit of olive oil to get things started -- until it is browned, but not fully crisp. Add onions and garlic, and cook until the onions are softened.
While the bacon and onions are sauteing, boil the gemelli in ample salted water, and drain, reserving a cup or so of the cooking liquid.
Tip the cooked gemelli into a serving bowl, add the sauteed bacon/onion/garlic mixture to it, mixing well. Add two egg yolks, and toss well, to let the yolk coat the pasta and create a creamy sauce. Add pasta cooking liquid as necessary or desired to loosen the mixture. Grind a generous amount of black pepper over all, and give one final toss.
Garnish with chopped parsley, if desired. Pass cheese at the table.
Monday, February 3, 2014
Pasta alla carbonara, sort of.
Dave loves to eat, and cook, and feed his family and friends. Thankfully Dave's family and friends like to eat what he cooks. Dave has achieved the Great American Dream -- suburban banality. He cooks from his modestly appointed kitchen in the leafy suburbs of Delaware County, Pennsylvania, a stone's throw from Philadelphia. Stop by for dinner. Or lunch. Or breakfast.