Pasta Carbonara

So I may not have been the best blogger. A lot has happened since I first opened this blog and did the one and only post two years ago. I cannot believe that two years have come and gone.

One of the changes was a move from the Caney Head, Roopville, Welcome circuit to Bold Spring UMC in the Athens/Elberton district.

Catherine and I are unpacking boxes and getting the house organized and with all the fun of housekeeping and cold weather creeping in I thought some super simple comfort food is in order.

This is one of my favorite things to make. It is super simple and it is very likely that you have everything needed to make it already in your pantry. This is Spaghetti Carbonara. This meal is very easy and very inexpensive. All that you need is your favorite long pasta (we like a thin spaghetti), parmesan cheese, bacon/prosciutto/guanciale/pancetta, garlic, and eggs.

You can easily make this more expensive and fancy with the brand of parmesan or whether you use pancetta, guanciale, or plain old bacon. If I have pancetta in the fridge, I use it but bacon works just fine. Good luck finding guanciale, I have never been able to but I will definitely try it if I ever get my hands on it.

This is the version Catherine and I like the best. I have tried adding cream, using only egg whites, adding spices, and lots of other varieties. Every time I try something new I long for this simple and delicious version.

I hope to put up more posts and updates on church life in Franklin County.



Spaghetti Carbonara

8oz pasta
4 eggs
2 cups parmesan cheese
4 slices bacon
4 cloves garlic

Chop the bacon to start. It does not have to be finely or perfectly chopped, in fact if you do not want to chop it at all that is okay to. I just find giving it a chop helps it to crisp up quicker. You will be crunching it into as big or small pieces as you would like later on,

Dice the garlic. I know that four or five cloves of garlic seems like a lot but the garlic and the bacon are the big flavors here and they really go great together. No modest non-garlicky breath tonight.

Grate the parmesan. You could use already grated store bought but having a brick of parmesan on hand is just as cost effective, fun to cook with, and very tasty. Get a cup to two cups. Start with less and you can always add more to your own liking.

Beat the four eggs and add to the mixture salt and pepper. This is about the only seasoning this dish really needs so use as much or as little as you want. Remember, you can add to it but you cannot take it away. I add a palmed pinch of sea salt and several good twists of the pepper mill.

Our amazing hens help with some very nice eggs. If you can find some farm fresh brown eggs, I think they make a world of difference. 

And here is your beautiful prep. And a very non-kosher picture. 

If you have not already done so, get a nice big pot of water boiling. Salt it heavily. That starchy water is great for thinning out the pasta if you so desire later.

Fry up the bacon until nice and crispy.

And this is the time where taking pictures gets in the way of cooking. 

Put the pasta into the boiling water and cook just shy of al dente. Take the time recommended on the box and take about a minute off. Drain the pasta and reserve a couple of cups of water just in case you might want it. DO NOT RINSE YOUR PASTA. We salt the water for flavor and the cold water just shocks the pasta. 

After frying the bacon remove it from the pan. I pour the grease into a handy ball jar to use later. Take out all but a few tablespoons of the grease. In that beautiful bacon grease put your garlic. Stir and simmer till it just begins to brown, about thirty seconds. 

Once the garlic is done add back the bacon and your carefully cooked pasta. Mix it all up and late the pasta soak up that bacon grease and garlic. Cook for about a minute and then remove it from the heat. 

Once removed from heat your egg mixture has had plenty of time to come to room temp and can now be added. You remove from heat so that the egg does not scramble but instead makes a thick, creamy sauce. It will be so rich people might think you put cream in the sauce. Slowly pour in the egg mixture while vigorously stirring the pasta mixture. When cooled if it feels to thick for your liking, add some of the reserved pasta water. 

Add in the parmesan now and you are done!

This is the finished product. 

And another advantage of using fresh grated parmesan cheese is the finishing touch.

Enjoy your pasta carbonara! This is one of our favorites. Easy to make, inexpensive and yet very rich and filling.

Have fun cooking and God bless!