Let's face it, sometimes you have about 30 minutes to put dinner on the table. Pasta is a surefire crowd pleaser. Take that spaghetti and dress it up a bit, with bacon and eggs.
Chef Maria Liberati has an easy carbonara recipe in her book "Basic Art of Italian Cooking: Holidays & Special Occasions" that will have your family asking for seconds. Serves 4.
Spaghetti alla carbonara
1 pound spaghetti
3-4 eggs depending on their size
1/4 cup bacon, cut into cubes
3 tablespoons grated pecorino cheese
2 tablespoons olive oil
Salt and pepper
1. Cook spaghetti according to packaging until al dente. Drain when done.
2. While pasta is cooking, place olive oil and bacon in a large sautee pan. Saute bacon until it is slightly crispy. Remove from heat and let cool.
3. In a bowl, beat eggs, adding in pecorino cheese and a pinch of salt and pepper.
4. Place pan with bacon on low heat. Add in spaghetti and egg mixture. Turn pasta until egg mixture is thoroughly cooked, approximately 3 minutes. Remove from heat so egg does not over cook.
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