Alberto’s Pasta Carbonara

22 12 2011

There is nothing better than eating an incredible meal when you have no expectations.  Last year when I lived in Italy for four months I had a ton of over the top food experiences.  Most of them were when my mom or friends came to visit and we went to fancy hot spots in Florence, Chianti and Sienna.  The raw ingredients in Italy were so incredible that it was truly hard to have a bad meal.

However, one of the most memorable dinners in Italy was when my boyfriend at the time, Alberto, offered to make me dinner.  Now I have to be honest, in the four months I lived with this man, I never saw him make a sandwich.  Alberto was a total guy’s guy.  The refrigerator would have been empty if I didn’t live there…completely bachelor style.  He actually went home on his lunch breaks from work to eat with his family because his mom made elaborate three course meals. (could you blame him?)  So the night Alberto said, I’m going to make you my “famous Carbonara”, I didn’t get too excited.

My expectations were in-line with the Americanized Pasta Carbonara which is typically pasta with bacon, cheese, eggs, garlic, green peas and cream.  Nothing about that combination ever seemed too sexy to me, primarily because my tummy doesn’t do well with rich heavy dishes. (lactose intolerance doesn’t help).  I’m an olive oil kinda girl.  That’s why I love Italian food!

Alberto’s Carbonara was full of simple ingredients, bold flavor and was amazingly light for a Carbonara.  He shared his special tricks with me and I’d love to share them with you.  If you notice, there is no cream, butter, or peas in this recipe.  Instead, the whipped raw eggs and Parmesan cheese naturally make a light creamy sauce.

Watch the video and try this recipe for satisfying and delicious winter meal!

 
Alberto’s Pasta Carbonara: (with a Kasey twist)
Ingredients:
12oz. fresh spaghetti or linguine pasta (I recommend Al Dente Pasta)
½ large yellow onion
3 garlic cloves, minced
7 slices of thick cut bacon, sliced in thin lardoons
2 extra large eggs, at room temperature
4 oz. grated Parmesan cheese
1 handful of fresh arugula
½ lemon, juiced (optional)
Kosher Salt and Fresh Cracked Pepper, to taste
 
Put the thin slices of bacon in large sauté pan over medium heat.  Let the bacon render and begin to crisp for 10-15 minutes over low heat. In a separate pan, heat 1-2 Tbs. of olive oil.  Saute the slivered onion and minced garlic and for 4-5 minutes, until the onions start to caramelize. Place the cooked onion, garlic, bacon and bacon fat in a big bowl. (reserve the bacon fat to add later)  In a separate bowl, scramble the eggs with 2 oz. of Parmesan cheese.  Set aside.
 
Boil the pasta in a big pot of salted water.  When the pasta is al dente (just done with a bite), drain it with a slotted spoon and put the hot pasta in the bowl with the bacon, onion and garlic mixture.  Stir in the scrambled egg mixture and the bacon fat.  Mix together while slowly adding in the rest of the Parmesan cheese. Season with lots of fresh black pepper and Kosher salt.
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