So this right here, I’m pretty sure, is the reason my husband married me. I made it for him while we were dating and apparently he liked it so much he put a ring on it.
Since that time it has evolved into his birthday dinner of choice. He wants it every year and he really doesn’t want it any other time of the year so as not to diminish its specialness.
Birthday Boy
As you can then imagine, this dish is fraught with meaning and sentiment as well as fat and calories you don’t even want to know about. But because it’s such a long-standing favorite, we do not have an ounce of objectivity about it. We love it but I honestly can’t tell you if you will love it as much. I’m pretty sure it’s good but I can’t separate the nostalgia from the dish itself. On the other hand, it’s got bacon, cream, butter, eggs and cheese in it so I’m willing to go out on a limb.
The original recipe is from the instruction manual that came with my 1970s-era Cuisinart. Over the years I’ve adapted it enough to call it my own.
So, a belated happy birthday to the man who ate my cooking when, honestly, it wasn’t all that good.
Pasta Carbonara
Serves 4-6
Printable version
6 oz. (about 6 slices) bacon, cut into 1/2″ pieces
4 oz. parmesan cheese, finely grated (about 1 cup)
2 large eggs
2 large egg yolks
1/4 to 1/2 teaspoon dried red pepper flakes
1/2 teaspoon dried sage
1/2 teaspoon salt
1/2 teaspoon freshly-ground pepper
3 tablespoons unsalted butter
5 cups cooked pasta (about 3/4 lb.), I always use spaghetti or fettuccine
Cook bacon over medium heat in a 12″ skillet until crispy. Remove to a paper-towel lined plate. Discard all but 1 tablespoon fat from skillet.
Whisk together 1/2 cup of the cheese with 1/3 cup cream, the eggs, egg yolks, pepper flakes, sage, salt and pepper in a medium bowl.
Add butter and remaining cream to the skillet and cook over medium-high heat until the butter melts and the cream simmers. Add the cooked pasta and toss gently. Remove skillet from heat and pour the egg mixture over the hot pasta. Add the bacon and toss to combine. Gently heat the mixture until the eggs just thicken slightly and are heated through; do not overcook. Adjust the seasoning and serve immediately with reserved cheese.
How nice your husband enjoys this…..what is it with men and pasta? Must be a masculine translation of chocolate…..
Wow, does that look great. And Charles looks very happy!
I’m intrigued by the addition of cream. Some recipes use the egg to create the sauce pretty much alone–and the egg is only cooked by the heat of the pasta. Wonder if that is an American addition or a regional variation? Sure does look yummy–it is a favorite of Drew’s as well.
only thing is…this looks more like 2 – 3 servings since I can eat so darn much in one sitting of anything “pasta.” have you ever tried this using pancetta vs. bacon?
We have this at least once every two weeks; my kids love it. I’ve recently added a couple of T of cream and occasionally onions from Lydia Bastianich’s recipe, but have never seen it with red pepper flakes or sage….yum…perfect for hearty winter meal. I’ll make it tomorrow night.
I am a HUGE carbonara fan, although I’ve never made a version that I like quite as much as the one at La Traviata here in Austin. You guys should come visit and try it! Check it out: http://bit.ly/8TuAfb
Gotta say this is also one of my favorites as well!! I have never put Sage into mine, but I will try it. Good to know that your husband and I are so much alike, as you have lived with us, and love us both
Karen,
The cream is purely an American addition. Italians do not put cream on pasta, really e ever.
However, Kate’s husband seems to prefer this version, regardless of authenticity …
FWIW, there is a decades-old and irresolvable dispute about where Pasta Carbonara comes from, and what the name refers to, in Rome. Sort of like the Sundae, here.
Kate,
This Carbonara looks divine. Like the addition of sage. At the restaurant, we use guanciale, which is cured pork cheek. It is so delicious and I am pretty sure that you could find in in the states. Maybe this could be a new addition.
Ciao!
Ciao Nikki! It was so great to meet you today. I started reading your blog and I’m looking forward to catching up on your whole Itlaly adventure.
I think I know where I might be able to get some guanciale so I’ll think about incorporating it. Love the insider tips!
Good luck!