Food porn: Spaghetti carbonara … drool, drool

This is based on a recipe my Myrtle Beach buddy Paul Goodrich picked up while stationed with the Navy in Italy. Slightly Americanized with el-cheapo Parmesan cheese (as opposed to the properly aged and grated real Parmesan or Romano) and regular bacon as opposed to the much more expensive Italian varieties such as guanciale or pancetta. Still damn tasty and a tad less salty. And rich. Definitely need to have your blood cholesterol monitored after this meal.

knife

Irony: For want of a knife, I can’t get this damn thing out of the package. Can’t it just cut its own way out?

Start with your basic ingredients – eggs, bacon, spaghetti or any pasta of choice, Parmesan cheese

Start with your basic ingredients – eggs, bacon, spaghetti or any pasta of choice, Parmesan cheese. Oh, and milk/cream, depending on how many calories you think you can handle. Mix eggs (five or six) and Parmesan cheese into a thick, gooey paste. Should look a little like hummus. No, this is not a compensated ad for Giant Eagle, just what happened to be convenient. 

pasta cooking

Boil your pasta. Seven to 10 minutes or so, depending on instructions. Fettuccine will take longer, angel hair much less. Just depends.

Chop bacon into smallish pieces, fry.

Chop bacon into smallish pieces, fry to  a fairly crisp state, cuz it’s about to get soaked.

Drain (most of) the grease, add milk or cream.

Drain (most of) the bacon grease, add milk or cream. Saute for a few minutes, really just enough to warm up the liquid and maybe evaporate some of the milk. 

Insert fork. Twirl. Inhale (um, consume).

After draining the pasta, stir it all in the pasta pot and let the heat of the pasta and bacon/milk/cream mixture cook the eggs and Parmesan cheese. Stir occasionally for 5-10 minutes. Insert fork. Twirl. Inhale (um, consume).

Repeat.

Repeat.

Oh, and by the way, I love my new Santoku knife, now that I’ve managed to extricate it from its nearly impenetrable packaging. Think I’ll do some sushi next …

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