[wifeylog] Spaghetti Carbonara.
(Sourced from Bittman, with a few minor modifications of my own.)
4-8 oz. bacon (to taste; Bittman calls for 4 oz., B prefers more than that)
2 eggs
1 cup freshly grated parmesan
1 lb. thin spaghetti
olive oil, milk, salt, pepper, etc.
Place a large serving bowl (and optionally the eating plates or bowls) into the oven and heat: 50 C seems to work, call it 120 F. (This is a good idea whenever you're cooking pasta, as it keeps the bowl from leaching all of the heat out, but in this case it's fairly essential to help cook the eggs.)
Pan-fry the bacon, and mince it. (Bittman recommends mincing the bacon and frying it in olive oil; with fatty American bacon and crappy knives, I fried it first and minced it later.) Mince half of it finely, and the other half in chunks.
Mix the bacon (preferably cooled) in a mixing bowl with two eggs and one cup of freshly grated parmesan and a splash of milk. Mix well and set aside.
Boil plenty of salty water and a splash or two of olive oil. Boil pasta until al dente (or to taste).
Remove serving bowl from oven, then quickly drain the pasta, dump it into the serving bowl, add the egg/bacon/cheese mixture and mix well. Bittman recommends you add the bacon grease; I think that's fairly nasty. Serve in warmed bowls, topped with freshly grated parmesan and pepper to taste.
I'd like to try this with British bacon at some point; it might make for an interesting variant, anyway.
Also attempted corn tortillas: disaster! Thus the spaghetti.
4-8 oz. bacon (to taste; Bittman calls for 4 oz., B prefers more than that)
2 eggs
1 cup freshly grated parmesan
1 lb. thin spaghetti
olive oil, milk, salt, pepper, etc.
Place a large serving bowl (and optionally the eating plates or bowls) into the oven and heat: 50 C seems to work, call it 120 F. (This is a good idea whenever you're cooking pasta, as it keeps the bowl from leaching all of the heat out, but in this case it's fairly essential to help cook the eggs.)
Pan-fry the bacon, and mince it. (Bittman recommends mincing the bacon and frying it in olive oil; with fatty American bacon and crappy knives, I fried it first and minced it later.) Mince half of it finely, and the other half in chunks.
Mix the bacon (preferably cooled) in a mixing bowl with two eggs and one cup of freshly grated parmesan and a splash of milk. Mix well and set aside.
Boil plenty of salty water and a splash or two of olive oil. Boil pasta until al dente (or to taste).
Remove serving bowl from oven, then quickly drain the pasta, dump it into the serving bowl, add the egg/bacon/cheese mixture and mix well. Bittman recommends you add the bacon grease; I think that's fairly nasty. Serve in warmed bowls, topped with freshly grated parmesan and pepper to taste.
I'd like to try this with British bacon at some point; it might make for an interesting variant, anyway.
Also attempted corn tortillas: disaster! Thus the spaghetti.