I made 30# of dry cured applewood bacon in February. After slicing, I had about 3# of ends and pieces. Time to use some, and this is one of my favorite ways to do so! Spaghetti Carbonara!
First, get the pasta water started so it'll be boiling when we are ready to add the spaghetti (2# of spaghetti pasta) . Next, we grate the Parmesan cheese (4 cups for this recipe), dice the bacon (1/2lb.) , mince the garlic (8 cloves), and separate the egg whites from the yolks into bowls (7 eggs). scramble the whites for about a minute, set aside.
The original calls for Pecorino Romano cheese, but I had 2# of Parmesan I needed to use up.
Next, fry down the diced bacon and render some fat to simmer the diced garlic in...
(I know....that pot is abused. Not mine, belongs to the firehouse..)
After the bacon is done turn the fire off and remove bacon to a bowl to cool (not on paper towels! More on this later), add the pasta to the boiling water. Boil 8 minutes (take 2-3 minutes off the cooking time). After the pasta is in the water, add the minced garlic to the bacon fat (no heat) and let it simmer with the residual heat while the pasta cooks. Now take the bowl of egg whites and add the cheese to it. mix real good. When the garlic is slightly brown around the edges, add about 2 TBSPS. of hot pasta water to the pan to quench the simmering and deglaze the bits from the bacon frying. stir and scrape the pan. Now add the whites and cheese. NO HEAT. stir in good to temper the eggs and melt the cheese gently.
When the pasta is done, drain on in a colander. Now add the egg yolks to the pot and stir in good,
couple 3-4 turns on the pepper grinder, and add the bacon and pasta to the pan. Toss the pasta about a minute, and it's done!
Be careful not to overcook the eggs and scramble them. The cheese I used was very dry, not melted all the way in the pic....but it was still so good!!!
First, get the pasta water started so it'll be boiling when we are ready to add the spaghetti (2# of spaghetti pasta) . Next, we grate the Parmesan cheese (4 cups for this recipe), dice the bacon (1/2lb.) , mince the garlic (8 cloves), and separate the egg whites from the yolks into bowls (7 eggs). scramble the whites for about a minute, set aside.
The original calls for Pecorino Romano cheese, but I had 2# of Parmesan I needed to use up.
Next, fry down the diced bacon and render some fat to simmer the diced garlic in...
(I know....that pot is abused. Not mine, belongs to the firehouse..)
After the bacon is done turn the fire off and remove bacon to a bowl to cool (not on paper towels! More on this later), add the pasta to the boiling water. Boil 8 minutes (take 2-3 minutes off the cooking time). After the pasta is in the water, add the minced garlic to the bacon fat (no heat) and let it simmer with the residual heat while the pasta cooks. Now take the bowl of egg whites and add the cheese to it. mix real good. When the garlic is slightly brown around the edges, add about 2 TBSPS. of hot pasta water to the pan to quench the simmering and deglaze the bits from the bacon frying. stir and scrape the pan. Now add the whites and cheese. NO HEAT. stir in good to temper the eggs and melt the cheese gently.
When the pasta is done, drain on in a colander. Now add the egg yolks to the pot and stir in good,
couple 3-4 turns on the pepper grinder, and add the bacon and pasta to the pan. Toss the pasta about a minute, and it's done!
Be careful not to overcook the eggs and scramble them. The cheese I used was very dry, not melted all the way in the pic....but it was still so good!!!
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