Tuesday, March 9, 2010

Spaghetti alla carbonara

I made spaghetti alla carbonara for breakfast this morning.


I was planning to go on a relatively long bike ride this afternoon, so I thought it would be a good idea to load up on carbohydrates. Carbonara seems very much like a breakfast food, and I had all the ingredients on hand.

My favorite carbonara recipe is one I learned from Mario Batali. I saw him make it on his old show, Molto Mario, back when the Food Network still cared about food.

It is a cream-less recipe. You start rendering the pork fat in olive oil (I didn't have guanciale so I used some homemade lardons from the freezer) and boiling the water at about the same time and get the spaghetti to just under al dente. Then you put a splash of pasta water into the fat and bacon, put the pasta in the pan and cook a bit more. Turn off the heat. Add a bunch of parmesan, lots (lots) of freshly ground pepper, and an egg white. Stir. Transfer to a plate, put an egg yolk on top, and then finish by putting some more parmesan and pepper on top. I like to add a little bit of olive oil just at the end. Then eat!

I like the egg yolk on top because uncooked egg yolk makes an awesome sauce.

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