Friday was a comfort food kind of night, a perfect time to break out the carbonara recipe.
After a week of rain and writing stories about rain and kicking off a new semester of teaching journalism class, I was ready for some good eats.
My wife has made carbonara for a long time, and I’ve just recently gotten into cooking it myself.
We make a slight variation of the Joy of Cooking version, which the authors call Spaghetti alla Carbonara.
It’s the perfect dish, plus A. and little C. gobble it up, which is saying a lot.
Making it filled the house with the smell of bacon (one of nature’s perfect foods), and with a little Neil Diamond on the hi-fi and a glass of ice cold Sierra Nevada, I was doing fine.
Here’s what you do:
Sizzle a half-pound of thick-cut strip bacon. Once it’s done and cooled, break it into large bits.
In the meantime, boil up a pound of linguini noodles.
The noodles will cook in about 10 minutes. Drain them and put them back into the pot in which you boiled them. Save about a half cup of water from the boiling, adding it back into the noodles. Put the pot on medium heat.
In a bowl, beat four eggs. Add them to the pot with the noodles. Add about a half cup of grated parmesan. Add a couple tablespoons of leftover grease from the bacon. Mix all the ingredients in the pot while cooking.
In just a few minutes, the eggs cook and you are ready to go.
When plating, adding a little more grated parmesan on the top of the noodles.
The result is pure deliciousness.