Tuesday, February 7, 2012

Smoky Southern Spaghetti Carbonara

We use a Bacon hot sauce but it was a tad to spicy for me (yes Im a whimp didn't eat spicy food growing up and mild is all I can take!) So next time we make it we won't be using the hot sauce!

Smoky Southern Spaghetti Carbonara
1/2 pound bacon, chopped
1 1/4 cups grated parmesan cheese
1/4 cup heavy cream
2 large eggs
tabasco or other hot sause
black pepper
1 pound spaghetti
1 medium yellow onion, finely chopped
1. In a large, deep skillet, cook teh bacon over medium high heat until crisp, about 5 minutes. Drain the bacon on a paper towel-lined plate. Take the skillet off the heat, but dont drain off the bacon fat.
2. In a bowl, whisk together the parmesan, cream, eggs, 3/4 teaspoon salt, 1/2 teaspoon hot sauce, and black pepper to taste.
3. In a large pot of boiling salted water, cook teh pasta according to the package directions. Drain well.
4. While the pasta cooks, return the skillet to medium-high heat. Add the onion and cook until softened, about 5 minutes. Remove the skillet from the heat.
5. Immediately add the hot pasta, the bacon, and the egg mixture to the skillet; toss everything together to combine. The heat from the pasta and the skillet will thicken the eggs into a creamy sauce. Taste and add more salt, hot sauce, or black pepper, if desired. Serve hot.

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