Spaghetti Carbonara with Heirloom Tomatoes

Spaghetti Carbonara with Heirloom Tomatoes

I made Spaghetti Carbonara AKA Heart-Attack on a Plate yes­ter­day. Here’s how I made it:

5 tea­spoons olive oil
5 gar­lic cloves, fine­ly chopped
7 slices ba­con, sliced in­to juli­enne strips
1 pound spaghet­ti
3 beat­en egg yolks, room tem­per­a­ture
12 cup heavy cream
34 cup fresh­ly grat­ed Parmesan cheese
basil to taste

In a saucepan, heat oil. Sauté gar­lic over medi­um heat un­til soft. Add ba­con and cook for an ad­di­tion­al 10 min­utes or un­til ba­con is browned. Place to one side. Cook pas­ta in boil­ing wa­ter un­til al dente (about 8 min­utes). With a wire whisk, beat egg yolks and cream un­til smooth. Add Parmesan cheese and basil to egg and cream mix­ture. Drain pas­ta and re­turn to pot. Pour ba­con sauce over pas­ta. [Drain if you want to] Add egg, cream, and cheese mix­ture to pas­ta and toss.

It turned out re­al­ly well, es­pe­cial­ly with the de­li­cious or­gan­ic heir­loom toma­toes that were at the West Side Market this week­end. I won’t make it very of­ten though, since it is so ridicu­lous­ly bad for you.

2 thoughts on “Spaghetti Carbonara with Heirloom Tomatoes

  1. I made it healthy with or­gan­ic turkey ba­con, low fat milk, pars­ley, basil gar­lic vi­dalia and chick­en broth. Added some parm reg­giano…

  2. I’ll try that next time. I didn’t even think about us­ing turkey ba­con. I bet it is sup­posed to be made with pancetta, but that is so ex­pen­sive.

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