Not Florida and Spaghetti Carbonara

Awesome things about Colorado:

  1. It’s not Florida
  2. Real weather, not temperatures similar to those in hell
  3. Beaches < Mountains
  4. Did I mention it’s not Florida?

Awesome things about visiting my grandma:

  1. Schnauzer kisses
  2. “Winning” at gin rummy
  3. Eating. all. the. time.
  4. Piano culture featuring a fast-fingered italian man

Awesome things about dinner with grandma:

Carbonara

Spaghetti Carbonara

Adapted from Cuisine at Home  (May/June 2013)

Easy, fast and rich without being too heavy. Carbonara is a great date night or any night dinner! I switched the bacon out for thinner, crisper proscuitto and definitely go out for the best parmesan, it will make all the difference.

Makes: 6-8 Servings

Total time: 30 minutes

Cook:
1 lb. dry spaghetti

Whisk:
4 eggs, room temperature
1 cup grated parmesan cheese (If you even think about Kraft in a bottle…)

Cook:
4 oz. thin-sliced proscuitto
1 tablespoon olive oil
1/3 cup diced onion
2 teaspoon. minced garlic

Stir In:
1/4 cup chopped fresh parsley
Salt and black pepper to taste

  1. Cook pasta in a large pot of boiling water according to package directions. Reserve 1/2 cup pasta water; drain spaghetti.
  2. Whisk together eggs and parmigiano-reggiano cheese.
  3. Lay sheets of proscuitto in a large saute pan and cook over medium heat until crisp, about 5-7 minutes. Transfer proscuitto to a paper-towel-lined plate. Tear sheets into bite-size pieces.
  4. Cook onion and garlic in olive oil over medium heat until beginning to soften, about 2-3 minutes. Add 1/4 cup reserved pasta water and drained spaghetti.
  5. Toss pasta to coat; cook until the bubbling subsides and water nearly evaporates, 10-15 seconds.
  6. Off heat, immediately add egg mixture to pasta while stirring quickly until eggs cook and sauce thickens. Add remaining pasta water until sauce reaches desired consistency.
  7. Stir in parsley and proscuitto; season with salt and pepper.
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