by Chef Keith Snow
Spaghetti Carbonara is a classic pasta dish that features Guanciale or pork cheek, eggs, cheese and pasta. Usually a little water reserved from the pasta cooking is added to adjust consistency. Because Guanciale is tough too find, regular bacon can be used instead. Keep in mind I take some liberties with this recipe that most Italians might object with….based on principle…not flavor. My version KILLS it !
- 6 strips bacon, diced
- 1 shallot minced
- 4 cloves garlic, minced
- 1 lb gluten free spaghetti (i like versions that are corn and rice)
- 1 cup organic heavy cream
- 2 large farm-fresh eggs plus 1 egg yolk
- 1 cup parmesan cheese
- 4-5 large basil leaves, chiffonade (cut into thin ribbons)
- 1 cup peas
- 1 cup cherry tomatoes, halved
- salt and pepper to taste
- Bring 1 gallon water to boil, add salt and the pasta, cook until it’s al dente ( read…don’t cook it to death!)
- Reserve a cup or so of the pasta cooking liquid.
- Meanwhile, cook bacon in a large pot until it’s cooked but not too crisp.
- Remove bacon and drain on paper towel, add shallots and garlic, cook for 2 minutes, add peas, tomatoes and 1 cup of the pasta liquid….continue cooking.
- In a separate bowl, beat eggs with cream, add cheese, season with salt and pepper.
- Add drained pasta to pot, then pour over the egg mixture, use tongs to mix it all together and and continue cooking on low a few minutes until the sauce has thickened up and eggs are cooked through.
- Be sure to stir it often, you don’t want to make scrambled eggs.!
- Plate up pasta then garnish with bacon, basil and a touch more grated cheese.
Chef’s Note: You’re not looking to make Alfredo here….the egg sauce should coat the noodles but it will not be drenched in cream.