March 22nd, 2015
I’ve mentioned before that my son, Craig, is on a two-year mission in Italy. Here is a recent picture of him with some of his buddies. He’s the second one from the left wearing the aqua blue tie.
We get an e-mail from him every Monday, and we’re allowed to Skype with him for an hour on Christmas and Mother’s Day. I really miss him, but I know that he’s having a great time. He loves the food in Italy, and in one of his e-mails, he suggested that I try making some Pasta Carbonara. He explained that it has eggs in it and that they are cooked when mixed with the hot pasta. I had never had Pasta Carbonara before, but I decided to give it a try.
I started off with a recipe by Sunset Magazine which I thought was just mediocre, but I could tell that it had potential. What it needed was more of all the good stuff. More bacon. More cheese. More eggs. And a little bit of cream. They had actually removed the cream to make it less fattening. I added it back in. Along with more of all that other good stuff. And now. . . . . Well, NOW it’s REALLY GOOD, or as they would say in Italy. . . FANTASTICO!
You’re gonna like this! (Thanks, Craig!)
Recipe by Sunset Magazine/Heavily Adapted by Winner Dinners
Serves about 4
1/2 cup cream
5 ounces freshly grated Parmesan cheese, divided
1 cup Italian parsley leaves, chopped
1/2 teaspoon pepper
8 pieces of bacon
4 cloves of garlic
1 tablespoon salt
3 tablespoons olive oil
1/2 cup white cooking wine
1 pound of spaghetti
Crack the eggs into a large bowl and beat lightly. Add the cream, 1 cup of the Parmesan cheese, the Italian parsley, and the pepper. Stir well and set aside.
Cut the uncooked bacon into 1/4-inch thick slices. Peel and chop the garlic. Put a large pot of water on to boil and add the salt.
Heat the olive oil in a frying pan over medium-high heat. Add the bacon and cook, stirring occasionally until it’s almost done. Add the garlic and cook, stirring, about 1 minute. Slowly add the cooking wine and cook for about 3 minutes more or until the liquid has thickened slightly.
When the water boils, add the spaghetti and cook according to package directions. Drain well and imediately pour the pasta into the bowl with the egg mixture. Toss to thoroughly coat pasta with egg mixture (the heat from the pasta will partly cook the egg and melt the cheese). Pour the bacon mixture on top of the pasta and toss to combine thoroughly. Sprinkle the remaining Parmesan cheese over individual servings.