I am subscribed to the Food Network Twitter. At some point, every day, they post a “recipe of the day”. Today’s was a Spaghetti Carbonara. My first -completely immodest- thought was “Eh, I bet mine is better”. That of course, got me into the kitchen to make a carbonara I had already planned on making (just not today). The idea is that sometime next week I will get the pancetta the FN recipe calls for and make it. Then I will see if I should eat my words or if my recipe is indeed better. For now, I leave you with mine, which is the one my mom makes and uses bacon, instead of pancetta or prosciutto.
For 2 or 3, depending on how much you eat. Oink.
- 8 oz (about 150 gr) bacon, sliced in small pieces
- 1/2 onion, chopped
- 1 egg
- 1/4 c sour cream
- Parmesan cheese
- black pepper
- About 8oz (150gr) spaghetti
- Cook the spaghetti according to package instructions. Time it so that the pasta is al dente when the sauce is ready. It usually takes me about 12 – 15 mins from start to finish.
- Cook the bacon until it’s crispy. Remove from pan, letting a couple of paper towels on a plate absorb the extra fat. Discard most of the fat left on the pan, saving a little to fry the onions in it (yes, you read that right).
- On the saved bacon fat and lowering the heat to medium, fry the onions. I personally don’t like mine to get too soft, so I cook them for about 5 minutes.
- Add the cream and stir. When the cream has warmed up, turn off the heat.
- Return the bacon to the pan and add the egg. Mix well. Make sure to have the heat off or your mixture will curdle.
- Add the Parmesan and cracked black pepper. Both of these are to taste.
- Drain the pasta and mix with the sauce.
** If you want a “lower-fat” version, you can always drain all the bacon fat and, in a new pan, cook the onion in olive oil. That works too, I just like to infuse the onion with some of the smoky bacon flavor.