Sometimes the best meals can be made from the most basic ingredients. One of these hearty fail-safes is spaghetti alla carbonara, a creamy, deliciously savory pasta made from kitchen staples. Quick, easy and consistently satisfying, this classic Italian dish is easy to master.
Equipment Needed: Frying Pan, Wooden Spoon, 3 QT Pot, Colander, Chef’s Knife, Cutting Board, Cheese Grater, Measuring Cup
Serving Suggestion: Individual Plating
Suggested Wine Pairing: Oaky Chardonnay, Sauvignon Blanc, Cabernet Franc, Cabernet Sauvignon
Suggested Beer Pairing: Pilsner, Lager, Lighter Ales
- 1 lb angel hair pasta ($0.99/lb)
- 1 small onion ($0.99/lb)
- 1/4 C fresh parsley ($3/bunch, you’ll need about 2 bunches)
- 2 eggs ($2/dozen)
- 6 strips bacon ($6.99/lb)
- About 1C Parmagiano Reggiano cheese ($10/lb)
- 2 TBSP white vinegar ($1.99/32 oz)
- Extra virgin olive oil ($9.99/34 oz bottle)
- 3 cloves garlic ($2.99/lb)
- Fill your pot 3/4 full with water, cover and bring to a boil. Add the pasta once it’s bubbling and cook 8-10 minutes until it’s al dente.
- While the spaghetti is doing its thing put your pan over medium heat, cut the bacon into 1/2 inch strips and toss them into the fire, stirring occasionally.
- Dice the onion and mince the garlic while the bacon is cooking; once it’s browned (6-8 minutes) add the veggies and continue cooking until they’re tender (another 5 minutes or so).
- Drain your pasta, saving some of the water. Add the pasta to the bacon pan and remove it from the stove. Pour in about 1/4 cup of the reserved pasta juice and the white vinegar, stir and let sit for a couple minutes to cool a bit (you don’t want to scramble the eggs).
- Mix the eggs together and stir in with the pasta along with plenty of grated cheese and fresh pepper to taste.
- Mince the parsley and garnish the pasta liberally.