Monday, May 20, 2013

BLT Spaghetti Carbonara

I am dog/house-sitting for a friend this week, who gave me full access to use everything in her kitchen (including a brand new, unopened package of bacon!!), so this is a guest kitchen post! :)
It's a stormy kind of night, which I think is PERFECT weather for a big, indulgent bowl of pasta, a glass of wine, and a movie! I found this recipe at Tide & Thyme, and it's delicious. Speaking of storms--prayers for the people affected by the crazy tornado in Oklahoma today. How awful. Tonight, I'm thankful for my safety and that of my friends and family.
  • 2 eggs 
  • 1/3 cup heavy cream
  • 3/4 cup Parmesan cheese 
  • 12 ounces bacon, cut into 1/2-inch pieces (I don't know how much bacon that is, so I just made about six slices)
  • 1/2 small onion, chopped 
  • 3 Roma tomatoes, chopped 
  • 2 cloves garlic, minced 
  • 1/3 cup white wine 
  • Fresh parsley, minced 
  • 1/2 teaspoon salt 
  • 1/2 teaspoon black pepper 
  • 2 cups baby spinach leaves 
  • 16 ounces spaghetti (again, not sure about the ounces, so I just used a small handful of spaghetti)

Whisk together the eggs, cream and Parmesan together in a bowl. In a large non stick pan, fry the bacon until crisp and set aside on a paper-towel lined plate to drain. Remove all but one tablespoon of the bacon grease; add the onion, tomatoes, and garlic and sauté over medium-high heat for 3 minutes. Deglaze the pan with the white wine; stir in the parsley, salt and black pepper.

Meanwhile, prepare the pasta according to the instructions on the box. Reserve 1/2 cup of the pasta water. Drain the pasta and while still warm, add to the onions and tomatoes. Add the baby spinach. Pour cream mixture into the spaghetti, and toss over low heat for one to two minutes using tongs. If it seems a little dry, add a splash of the reserved cooking water from the pasta.

Serve in warm bowls, top with bacon and serve with additional Parmesan.

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