However, as I've spent more and more time cooking over the past few years, I've started to experience a new freedom in the kitchen. I add a little more of this spice, sub in this ingredient for that, cut this down a bit because we don't like it quite as much, add in a bit of that because that other recipe that we love calls for it. And tonight, as I was making spaghetti carbonara, hubby walked through the kitchen and said, "I love that this carbonara is a little of this recipe and a little of that, but done the way we like it," and I realized that although I originally started with an America's Test Kitchen recipe and a Cooking Light recipe, the one I was making has become entirely my own.
So with that, I enter (in baby steps) the food blogging world. If nothing else, it will provide me with a record so I can recreate this version next time; it was the best carbonara we've ever had in this house!
1 lb spaghetti (I always use whole wheat)
10 oz bacon (I use center cut), chopped
1 onion, minced
1/4 c white wine (I use Reisling)
1/2 tsp salt
1/2 tsp pepper
1 heaping tsp minced garlic
2 oz Parmesan, grated
- Cook spaghetti according to package directions, omitting salt and oil. Reserve 2 tbsp of cooking liquid.
- In a medium bowl, whisk together eggs, salt, pepper, garlic, and parmesan.
- Cook bacon over med-high heat in a large skillet (10 minutes or so); drain on paper towel, saving 2-3 tsp of bacon grease.
- In skillet, use the bacon grease to cook the onion until tender (2-4 minutes).
- Add wine and continue cooking until liquid is reduced by half (about 2-4 minutes).
- Return bacon to pan; add pasta and reserved pasta cooking liquid.
- Make a well in the center of the pan and add egg mixture. Cook until egg is almost done (2-3 minutes), stirring/mixing constantly.