Food: Spaghetti Carbonara Redux

It’s been a year since I last made Spaghetti alla Carbonara. And after a year of honing my culinary skills, I can say with confidence that I am now a much better chef. While last year I used a recipe, this year I went with my instinct. I substituted bacon for pancetta, cooking it ahead of time and letting it cool, which really aided the timing, texture, and flavor of the dish. I used shallots instead of onions, giving more of a sweetness. I added a garlic clove, for more depth. I forgot, again, to take a picture. Maybe next year. Below, my recipe for Spaghetti Carbonara.

Spaghetti Carbonara – serves 2
6 oz heavy cream (most of the small carton)
2 medium shallots, minced
1 garlic clove, minced
1 package bacon, cooked until crispy, drained, cooled, roughly chopped*
1/4 cup parsley, chopped
2 eggs, each yolk placed in a separate bowl, both whites placed in the same bowl
1 cup grated parmesan cheese, divided in two
salt and pepper
olive oil
1/2 lb spaghetti

Boil water, put pasta in water, set time for 7 minutes. Over medium heat, saute shallots and garlic in a few tablespoons of olive oil until translucent. Add bacon (and more olive oil, if necessary), stir until warmed and releasing more fat. Add cream, stirring gently. Add 1/2 cup cheese, salt and pepper to taste. Remove from heat, add eggs white and stir until incorporated. Drain cooked pasta, add to cream mixture. Put pasta in bowls and top each serving with an egg yolk, parsley, and more cheese. Voila.

*Note, you could also reserve the bacon fat and use this instead of olive oil. Your choice.