We all enjoyed this - hey, it's carbonara, what's not to like - but I realized that carbonara without fresh vegetables mixed in can be rather heavy. Just another reminder that my tastes have changed as we've modified the way we eat. I was glad I paired this with a light salad to cut some of that richness.
Garlic Bread Carbonara
From Cheesecurd in Paradise and Nigella Lawson
1 pound spaghetti
8 slices bacon, chopped
1 large onion, sliced
1/4 cup dry white wine or vermouth
4 eggs
1 1/2 cups freshly grated Parmesan
1/4 cup heavy cream
Freshly ground black pepper
Freshly ground nutmeg
Breadcrumbs:
1/2 stick butter, melted
1 1/2 cups fresh bread crumbs (about 2 slices of bread)
1 tablespoon garlic powder
Pre-heat oven to 350 degrees.
Cook the pasta according to the package directions.
In another large pan that will fit the pasta later, cook the bacon until crispy but not crunchy. Add the onions and cook until softened and starting to caramelize, about 15 minutes. Pour over the white wine or vermouth and let it bubble away so that, after a few minutes, you have a small amount of salty winey syrup left. Take the pan off the heat.
In a bowl, beat together the eggs, Parmesan, cream, and pepper.
When the pasta is done, remove approximately 1/2 cup of the pasta water before draining. Put the pan with the bacon back on the heat and add the drained pasta, tossing well to coat with the syrupy sauce. Take the pan off the heat again and add the eggs and cheese mixture, swiftly tossing everything to mix. Thin with pasta water, if needed. Grind over some more pepper and grate over the nutmeg to serve.
Toss breadcrumbs with melted butter and garlic powder. Spread evenly on a lined baking sheet. Cook for 2-3 minutes, or until crispy.
Plate pasta and top with crispy garlic bred crumbs.
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