I know it’s hard to tell we really love Italian food. 🙂 But we cook it often. So I thought it was time for carbonara sauce. We had leftover pancetta and we couldn’t let it go to waste! Once more I used Marcella Hazan’s book “Essentials of Classic Italian Cooking” for the recipe. This is the book I got the inspiration to make the cream and butter sauce.
To start I prepare the pasta using this recipe. I’ll admit I don’t like to make the spaghetti bit as the strands are so small they become annoying to handle but for this recipe you need it.
As we only had a bit of pancetta left I also used a few rashers of streaky bacon. I chopped that up and started sauteing in a skillet.
While that was cooking I beat two eggs in a bowl and added about 1/4 cup of romano cheese and 1/2 a cup of parmesan cheese to the egg. Then added a bit of salt and pepper and mixed everything together.
Next I added some olive oil and 4 garlic cloves minced to the skillet. This is sauteed on medium heat.
Seriously wish I still had my sense of smell. Bacon and garlic are made for each other. As this was cooking I added 1/4 cup of Chablis to the mixture. At this point I brought the hot water back up to a boil and added the pasta to cook. Because these are thin strands of pasta this will cook quickly! Just a couple of minutes.
Once cooked I drained the pasta and tossed it in with the bacon mixture. Then I added the egg mixture.
It’s important to toss and serve immediately.
The recipe does call for 2 T of chopped parsley but we didn’t have any. My husband made wonderful cheesy garlic bread to go with this as well.
This looks excellent. You must have patience to make that spaghetti though. As you will see in my blog tomorrow, I do not…ha ha ha! Still, I think we’re long-lost sisters because we cook very similar on almost the same nights. This is like the 3rd time. Which I find really cool! 🙂
🙂 It is interesting! Oh I was grumbling as I was making this. The sauce was easy though.
I think this is an all time favourite of a lot of us. I just bought a pasta maker…kinda scared to use it! LOL! But this is what I’ll make when I have fresh pasta.
Oh don’t be scared! You may need to practice a bit but it’s worth it. 🙂
I’m getting my fork..What times dinner? lol:)
LOL, that’s too funny!
That’s what I made for dinner last night! I had brussels sprouts I needed to use up, and since I knew brussels sprouts are really good with bacon, I decided to try adding them. I shredded them and then just quickly sauteed them with the bacon and garlic. It was so good! I think it’s going to go into regular rotation at my house.
My husband would like the Brussels sprout idea. 🙂
OMG! You even made your own pasta! This dish must have been heavenly good! I love the final look of the sauce. So creamy, tasty..yum!
Thanks. :). We usually make our pasta, tastes better and it’s less expensive!
I have no doubts about it. You are a hard worked. Your family is lucky 🙂
Thanks. :). My husband is the same way with food. He’s doing up a lovely stir fry for me now. 🙂
Mmm.. I can smell it 🙂
Actually for some reason do can I! Rare for me. 🙂
Looks fabulous. I’ve never been brave enough to make my own pasta 🙁
Give it a go, you might surprise yourself. 🙂
Wow, those are tiny strands. Impressive!
It’s not something I do often as the tiny strands stick together. A lot.
Feeling blessed and lucky to see photos of them.
You can never go quite wrong with Marcella… A friend of mine refers to Marcella Hazan as “She Who Must Be Obeyed”, and I think there is a great deal of truth in that.
I love that! 🙂
Carbonara is one of my favourite pasta sauces and it looks like you’ve done a good job.
Thank you. I love these sauces that are so easy to make but have a wonderful flavour.
This is gorgeously delicious! Love the bacon addition : )
I love Carbonara Sauce, but I’m scared of eating soft eggs… so I do not cook often carbonara sauce. Now after this beautiful picture I feel very tempted to try again! I like your home made spaghetti, they are quite difficult to handle!! I made the bread last Sunday, using your recipe. It was very good and easy to make. Toasted slices of this type of bread are perfect for BRUSCHETTA!! Thank you
If you can find farm fresh eggs from a farm you trust you should be ok. I haven’t had an issue so far.
It sounds like I need to go and check out Marcella Hazan’s book ! Lovely 🙂
She’s great. I love her recipes.
love it, minus the bacon of course:)
What?!?! No bacon?!?! LOL the best bit about cooking is you make it your own.
sorry, we’re veggies here. Maybe in another lifetime!
🙂 Fortunately there are a lot of veggie dishes to make!