I might as well live in a restaurant the way we've been cooking the past few days.... You all can enjoy this one.
Townhall's Carbonara
1lb of spaghetti pasta
Salt
5 pieces of good sized bacon slices
5 garlic cloves, finely chopped
1 cup parmesan reggiano, grated
A big handful of fresh parsley leaves, chopped
4 eggs, beaten
1 lemon, zested
Pepper
1. Cook pasta in a large pot with lots of water and 2-3 tablespoons of sea salt. Try to time this so when you get to step 7, you'll be just finishing the pasta.
2. Fry bacon in a very large saucepan. Render fat until bacon is crisp. Remove bacon from pan but leave drippings.
3. While the bacon is frying, mix half of the cheese with the eggs and add lemon zest. Set aside.
4. To the bacon fat, add garlic. Turn down heat to medium low.
5. While garlic is browning, chop the leftover bacon.
6. Add half of the parsely and the chopped bacon to the pan.
7. Drain the pasta and add to the saucepan. Toss so that most of the bacon fat, bacon, parsley, and garlic gets incorporated into the pasta. **Important - Remove pan from heat.
8. Let pan sit for about 30 seconds, then carefully add the egg/cheese mixture to the pasta.
9. Stir quickly and be sure to not scramble the eggs.
10. Add remaining cheese, parsley, and juice from the lemon.
11. Stir and add pepper to taste.
12. Devour. Cabernet Sauvignon worked well with this.
We eat well at the Townhall home.
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