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Hellllllo there. So I have a looooot of catching up to do. A lot to say too! First things first. Pasta alla Carbonara. It’s only filled with butter, cream, eggs and back bacon(aka “lardons” in French), oh and pasta – so it is delicious. No seriously. It’s so worth it. Do whatever you need to do to “balance” it out – go for a jog, go row a boat on the lake, go hiking… you know what? Make it BEFORE you go do all that and take it WITH you. Yes, in the boat – eat it WHILE you are rowing. Yeah it’s possible, don’t question the logic. Seriously, give yourself an early Christmas present and go  look up the recipe, visit your nearest grocer and make it. Actually, I’ll make it one step easier – I’ll GIVE you the recipe. Like so:

Pasta Alla Carbonara

Mise en place:

8 Oz. uncooked Pasta of your choice – Personally, I like penne or farfalle =)

5 Oz. cubed/diced and smoked lardons/pancetta/back bacon(not the same as the crispy bacon you know) etc. Take your pick. ***However, if you can somehow get your hands on some guanciale – that’s the real thing. Wiki defines it as: Pork cheek rubbed with salt, ground black  or red pepper and cured for three weeks. Its flavor is stronger than other pork products, such as pancetta, and its texture is more delicate.

2 Large eggs plus 2 extra yolks (room temperature)

1 Tablespoon Olive oil for cooking the lardons/pancetta/guanciale

1 clove of garlic, minced

4 Tablespoons grated parmesan and pecorino romano cheese and add more after if you wish!

4 Tablespoons double cream (room temperature)

2 Tablespoons butter (room temperature)

1 Teaspoon Fresh black pepper

Salt for pasta

And this is how we make it!:

  1. So remember to leave the eggs, cream and butter out so they become room temperature. If the butter isn’t soft enough, warm it up manually juuuust a little more. Mince the garlic and set aside. Cook the pasta in a pot of salted boiling water according to the instructions on the box, or make al dente – just keep testing it until it’s tender enough for your taste. =)
  2. While the pasta is cooking, heat the olive oil in a sauté/frying pan over low heat. Add the minced garlic, black pepper and the guanciale/tasty fat of your choice. Slow-roast it, do not crispify it (aka burnt :p) Keep covered so it stays warm.
  3. Whisk together the eggs, yolks, cream, butter, pepper to taste, grated parmesan and pecorino – set aside.
  4. Once the pasta is done, drain the water out and add the pasta to the pan with the guanciale. Add the egg/cream mixture to the pasta in the pot and toss around. Don’t worry you won’t get salmonella poisoning. The key is that the warmth of the pasta cooks the eggs just enough when mixed. =)  Add more cheese if you so desire and serve!!! Enjoy!

♣  If you would like to see a true Italian teach you how to cook it, his recipe is a bit different but you might like it more!! I haven’t tried it yet, but he claims his is the “real” carbonara – and in all honesty it prolly is the closest thing. Give it a try:

And of course, I already devoured the one I made today before I got a picture of it, so I have included one that I found!

Spaghetti alla Carbonara


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