Bob Carlson's Cooking Lesson #2- Spaghetti Carbonara
Watch as KCRW's Good Food producer makes a few mistakes along the way when trying to prepare spaghetti carbonara -- a dish of pasta, bacon and eggs. Listen to the audio of this segment (scroll down after you click.)
Make this yourself and then post the results here. Pictures are welcome.
Spaghetti alla Carbonara
- 1 slice bacon
- ¼ yellow onion, diced
- 2 eggs
- Grated Parmesan Cheese
- Salt and pepper to taste
- 1 lb spaghetti or linguine
Using a scissors, cut the bacon into small pieces. Saute it in
a small skillet. When the bacon is crispy as you like it, remove it
from the skillet with a slotted spoon and place it in a small mixing
bowl. Put the onion in the leftover bacon fat with a tablespoon of
water and a little olive oil and cook over low heat. When the onion is
soft and translucent add it and all the fat to the bowl with the bacon.
Cook the pasta in abundant boiling salted water until al dente. Before you drain the pasta, ladle about ½ cup of the hot water into the egg mixture and stir. Drain the pasta then put it back into the pan you used to cook it. Add the egg-bacon mixture and mix well. Eat!
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