When the weather is cold and grey there is nothing more comforting than a big bowl of pasta.
Spaghetti carbonara became my go-to quick dinner (besides the standard spaghetti in red sauce) after I got over my fear that there were raw eggs in it.
I know alarm bells are going off but I promise you you won’t be eating raw eggs.
3 slices bacon, chopped (used the pork shoulder bacon from Railway Meats)
1 tbsp olive oil
1/2 a large onion or one small onion, finely chopped
3 cloves of garlic minced
1/2 grated Parmesan cheese
1/2 a cup of whole milk or cream
12 oz. spaghetti
Additional grated Parmesan cheese to garnish
Before you start cooking get a large pot of water going on the stove to cook your pasta.
In a large skillet (I used a wok) heat oil. Saute the bacon until it’s brown and crisp. When the bacon is cooked remove it from the pan with a slotted spoon and transfer it to a plate with paper towels. Set aside.
Using the tasty bacon fat, toss in the onions and garlic. If it looks like you have too much fat in your pan drain a little out. Season the onions and garlic with a pinch of salt and pepper. Cook until the onions are translucent.
While your onions are cooking whisk together your eggs, cream/milk and cheese. Add a pinch of salt and pepper to the egg mix.
It’s important to time your pasta being done and your onions being done for about the same time. If your onions beat your pasta remove the pan from the burner so they don’t burn. When the pasta is cooked but slightly firm in the centre add it to the pan and toss it till it’s coated with the onion mix.
Remove the pan from the burner and add the egg mix and bacon. With tongs or a wooden spoon stir the pasta with the egg mix. You need to be fast with this because the key is to cook the egg mix without scrambling it. If you need a little heat put your pan back on the burner at low temperature and stir, stir stir. It will take about four minutes to cook the sauce and heat the pasta through.
If your sauce is looking a bit dry add some pasta water to thin it out.
Garnish with some more Parmesan cheese and chow down.
This will make about four entree sized portions.
This originally appeared in the Friday, February 3 issue of [vurb]