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
1/2 cup heavy cream
3/4 cup freshly grated Parmesan cheese
basil to taste

In a saucepan, heat oil. Saute 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…

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