Spaghetti Carbonara | First Attempt

pasta, spaghetti, carbonara, bacon, dinner, italian

Spaghetti Carbonara. Creamy. Salty. Perfectly cooked pasta. It was a thing of beauty when I ate it in Trastevere, outside of Roma. So, good that my latest quest is to master it. Or come as close as I can to the inspiration dish. To the internet to read up on different recipes and tips! After reading Mario’s recipe, America’s Test Kitchen’s recipe¬†and the array of takes on The Kitchn, I settled on the “foolproof” option from Chris Kimball and Co. With basket in hand I wandered the three aisles at Trader Joes. I grabbed pecorino and organic spaghetti from whole durum semolina. All the recipes stressed the importance of quality ingredients, especially when there are only four. I wasn’t pleased with the bacon offerings and lack of pancetta, so I walked to TJ’s unknown sister: Aldi. They had thick cut applewood bacon and some salad fixins. Last night’s dinner was of the traveling variety. I hadn’t spent bro time with my buddy in a while and I wanted to test run this dish before serving it for the masses. So I cooked at his place. He had cage free, organic eggs. 20140617-124515-45915128.jpg

They were so fresh the package gave the name of the chicken.

I fully expected one of the eggs to hatch. Step one is to fry up the bacon/pancetta. The quantity of bacon strips was cut off by the printer, so I guessed that the number was a 3. Turns out it was an 8. So my creation was lighter on the salty greatness. 20140617-124514-45914782.jpg While the bacon cooked, I shredded the cheese to combine with the eggs. I also started the half pot of water to boil for the spaghetti. 20140617-124515-45915453.jpg This dish comes down to timing. None of the steps are that time consuming or difficult. ATK’s procedure is a good one to follow as a starting point.

  • Start the bacon.
  • Then the water.
  • Mix the cheese, eggs, salt & pepper.
  • Place pasta in salted water once boiling.
  • Use a spoon to remove the bacon and place on a paper towel to drain some of the fat. Save the fat! (I want a t-shirt that says that.)
  • Reserve a cup of pasta water before draining.
  • Drain pasta.
  • Quickly dump hot spaghetti into egg/cheese/bacon fat/seasoning mixture.
  • Add bacon to bowl.
  • Toss.
  • FEAST!

This dish wasn’t as good as the Italian inspiration dish, but I have some thoughts on the next batch: two whole eggs, two yolks. That may create a texture closer to the original. Or maybe I should just go back for another taste. 20140617-124516-45916255.jpg