Emy’s Special Spaghetti alla Carbonara

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It’s been a while since I posted a recipe. It seems I’ve gone through most of the recipes that I’ve experimented with and it does take time to develop, test and experiment with more recipes. I have a new one though, and it is hell awesome. It’s not your straight up carbonara though. I’ve added some other ingredients that you normally won’t see in a carbonara, but it works, it really does. If you’re a die hard Italian and cannot fathom something somewhat fusion-y, please stop here. Skip this post and read some others. If not, read on, try it and be impressed. You’re about 10 minutes to awesome!

Ingredients (for two servings)

  • 1 small garlic, minced
  • 1 medium shallot, minced
  • 1/2 bunch scallions, chopped
  • 1/2 pound bacon (the very best your money can buy), cut into strips
  • 2 fresh eggs
  • 1/2 to 3/4 cup freshly grated parmesan cheese
  • salt (if needed) and freshly ground black pepper to taste
  • cooked pasta for two, preferably something long and not too thin – spaghetti, thin spaghetti, linguine etc.

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Directions

In a large skillet, add the bacon and let the fat render on medium-high heat.

When the fat has rendered slightly, add the shallots, scallions (keep a tiny amount of the green bits for garnishing) and garlic.

Fry until fragrant, then turn off the heat.

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Add the cooked pasta to the skillet, and crack two eggs on top of the pasta.

Break the yolks, and stir the uncooked eggs in. (The residual heat will cook the eggs slightly.)

Add the freshly grated parmesan to the pasta, and toss to combine.

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Plate, garnish with more freshly grated parmesan, and a tiny bit of scallion greens.

Serve and enjoy!

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2 responses to “Emy’s Special Spaghetti alla Carbonara

  1. Pingback: Bacon Fat Brussels Sprout | 52WeeksofCooking ’14 – Wk4: Ingredient You Hated As A Kid | emylogues·

  2. Pingback: Emy’s Fresh Homemade Egg Pasta | emylogues·

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