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Baltimore Half-Marathon Spaghetti Carbonara

October 10, 2008 at 10:23 pm | Posted in Dinner | 7 Comments

Carb-loading was in full force tonight! I don’t know if fatty carb loading was the best idea, but I always think spaghetti tastes best in this fashion! And who wants to sacrifice taste??

So anyways the real exciting part about this food is that its going to be giving me fuel tomorrow morning in my 13.1 miles of glory! ha! well…we’ll see if it is indeed glorious!

This recipe comes from Tyler Florence’s Ultimate.


Ingredients:
1 pound dry spaghetti
2 tablespoons extra-virgin olive oil
4 ounces pancetta or slab bacon, cubed or sliced into small strips
4 garlic cloves, finely chopped
2 large eggs
1 cup freshly grated Parmigiano-Reggiano, plus more for serving
Freshly ground black pepper
1 handful fresh flat-leaf parsley, chopped

Directions:

1)Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.
2)Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian “al dente.”) Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish.

3)Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the pancetta and saute for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and saute for less than 1 minute to soften.

4) Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley. Pass more cheese around the table.

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7 Comments »

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  1. If I could take you out to dinner, I would take you here:

    http://www.charlestonrestaurant.com/menus.aspx

    and congrats on still be #3!

  2. and check out this food blog, its beautiful!

    http://www.cookography.com/

  3. It must have done the trick! Congratulations! It looks delicious too.

  4. I carbo loaded too this weekend! 20 mile bike ride!

  5. Congrats on finishing! And carbs are carbs, right? Who cares if there’s bacon and olive oil involved? Looks fab – keep up the great cookin’!

  6. How the heck did you run 13.1 miles?!?! I was pretty beat after running 6.2 last year in the relay.

    Well, now you’re done – congrats!!! πŸ™‚

  7. Great spaghetti carbonara recipe.

    The image is very beutifull.

    thanks for share this information about italian recipe

    Fred


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