Sometimes simple is best. I haven’t been in the mood for a lot of cooking of late. I haven’t really analyzed what’s going on but sometimes I get into a little bit of a funk and things start shutting down. I think the first to go is my desire to get into the kitchen and start cooking. I usually enjoy being in the kitchen and making something new, I find that when I am stressed out chopping veggies and making a delicious meal raises my spirits. The last month or so has been pretty rough to the point where cereal is just fine for now. Just this weekend I have been trying to come up with meal ideas and putting things on my grocery shopping list so I think maybe I am on the mend.
My daughter mentioned they had carbonara for dinner the other day, hmmm that sounded good to me. A simple dish that takes longer to boil the water than it does to come together. I actually thought I had already made and blogged about it a year or so ago. I googled me and I realized I had not. I know I made it, guess it was one of those times where I just made it and didn’t take any pictures so I didn’t share it. I do that a lot! I enjoy sharing good recipes but if I don’t have any pictures I don’t think you would enjoy just reading my words/recipes, you deserve pictures even if they aren’t great photos, I do the best I can.
NOTE: I made mine with Bucatini and I should have kept 2 cups of the pasta water to make it creamier. The only reason was my son doesn’t like spaghetti. childhood trauma; his fault not mine. He eats way too fast and he choked one too many times.
Spaghetti Carbonara
Ingredients
- 1 pound spaghetti
- 2 large eggs room temperature
- 2 large egg yolks room temperature
- 1 cup freshly grated Parmigiano-Reggiano cheese or split it with pecorino Romano plus more for serving
- 3½ ounces pancetta, bacon or guanciale diced in ¼ inch pieces
- 1 tablespoon olive oil
- 1 clove garlic minced
- Kosher salt and black pepper
Instructions
- In a large pot fill with water and a tablespoon of salt. Cook the pasta according to the directions on the package. Reserve at least a cup of the pasta water
- In a large skillet add the olive oil and the bacon of your choice. Cook until browned. Turn off the heat and add the minced garlic let it heat up for 30 seconds or so. remove and set aside. Pour off some of the grease if there is too much. You'll want to leave a tablespoon or so.
- In a small bowl add the egg and yolks whisk till combined. Add the Parmesan cheese a pinch of salt and ½ teaspoon black pepper. Whisk and set aside
- with the heat off add the bacon and garlic back into the large skillet,
- Once the pasta is cooked, take out the reserved water; then drain. Add the drained pasta to the skillet, while stirring add the egg mixture slowly. You want this off the heat so the eggs don't cook and curdle. Mix well add the reserved pasta water, keep mixing to all is combined. Serve immediately with additional grated cheese.