Sunday, September 12, 2010

How To: Spaghetti Carbonera


thin spaghetti, one serving
salted boiling water
3 strips bacon, cooked well done in microwave; crumble
1/2 clove elephant garlic
1 tbsp. good quality olive oil
1 egg
freshly grated Parmesan cheese
freshly ground black pepper

Here is a reduce calorie version of this classic.Serves one.
Put water on to boil. Meanwhile, place 3 strips bacon on paper towels and microwave until crisp cooked. Set aside. Mince garlic. Place in large microwavable bowel. Add oil. Microwave garlic and oil mixture until translucent--about 3 minutes on 30% power. When water has come to a boil, add thin spaghetti. Crack egg into garlic mixture and add ample amount fresh ground black pepper (the 'carbonara'). Add 1-2 tablespoons freshly ground Parmesan (or Romano or Asiago or combination) cheese. Beat together with a fork.
As soon as pasta is cooked al denté, drain rapidly. DO NOT RINSE; DO NOT ALLOW TO COOL. Rapidly toss pasta with garlic mixture. The heat of the just-cooked pasta will cook the egg. Crumble bacon over the top.

Taken from


1 comment:

  1. The only thing I would change about that recipe, is MORE BACONNNNNNN.

    Six pounds should do the trick. Six delicious pounds of bacon.