I would like to start out first by saying , the photo below is not my best . Lots of bowl schmutz goin' on. The bowl schmutz is the result of that ONE extra VODKA SODA that I really did NOT need as well as the very late dinner last night that left me and my camera in a very vulnerable place in terms of " Blog quality photos" . I was starved and a little tipsy . However, that is pretty much the essence of the Carbonara - Carbonara is like your hot mess friend that is in her sweats when you go to pick her up for a night out, but pulls it together within 5 minutes and walks out the door looking better than you . Yea, Carbonara is the hot one , definitely. Shes also the tequila girl , definitely. She is a breakfast food , a lunch food and a dinner food or even a snack . She is it .
( Also , happy to finally be on time with my blog but, maybe you were not even noticing)
In no way is this the way you should make it but this is how I made it . I added a few things that are not " traditional" . 1. Peas because , Spring 2. Garlic. 3. BUCATINI - I should not even have to say it . BUCATINI.
Serves:2
Ingredients
2 tablespoons olive oil plus more for drizzling
4-5 slices of bacon ( is "slice" a term you can use for bacon?) ( plus some grease for later use)
1/2 lb of Bucatini Spaghetti ( I like DeCecco brand) ( more if you are making for more than 2)
Salt
Pepper
1 cup Frozen Peas ( optional )
2 cloves of Garlic
1/2 cup Fresh chopped parsley
1 cup freshly grated percorino ( or reggiano Parm) - plus More for garnishing
1 egg yolk
2 whole eggs
1 cup Pasta water
1. Heat up a pan and fry your bacon in pan until fat has rendered and crispy . Take cooked bacon out of pan , dab off extra grease and chop your bacon into fairly small pieces but still good bites, set aside . Save grease for later .
2. Take out a shallow and wide serving bowl ( it must be big enough for you to mix your spaghetti in as well as pretty enough to serve to guests after ) , begin to separate egg yolks , add to bowl along with whole egg , parmesan , garlic , 1/2 cup of your parsley , and (with a heavy hand) a few cracks of freshly ground black pepper , add a heavy pinch of salt as well . Mix until just about everything is combined .
3. Get a pot of heavily salted water boiling and add in your spaghetti cooking until al dente - about 10 ish minutes (Your pasta will further cook while you are combining all of your ingredients in your bowl later) . Reserve a cup of your starchy pasta water and set aside.
*(If you are adding a peas, this is the time to grab a small pan on the side and sauté them in about a tablespoon of olive oil for a couple minutes , or just until no longer frozen. They will also cook in the tossing of everything below , set aside once done))*
4. Once spaghetti is done , add spaghetti to your serving bowl with egg mixture , mixing and adding a bit of pasta water at a time until a " sauce" begins to form ( you may not end up using the whole cup but, it is reserved just in case - add to your liking) . add a generous drizzle of olive oil here . Toss more !
5 . Add in your cup of peas, bacon , about 3 tablespoons of your left over bacon grease ( TOSS! TOSS! TOSS!) , the remaining parsley, another crack or two of pepper and a pinch of salt . Reminder , Salt to your liking ! Garnish with some lingering parsley bits and definitely more Parm !
p.s
If you want this recipe to work for More than 2 , It really only needs to be adjusted minorly . Along with adding your extra spaghetti , I would add one extra egg yolk and some more pasta water to your sauce .
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