The day before Anne went back to college, I asked her what she’d like for dinner. Her answer was spaghetti carbonara. Since she wants to master some of her favorite recipes before getting married and moving away next summer, we made it together.
The recipe comes from my sister-in-law who is an amazing cook. When we visit her family in Washington state, she always serves more adventurous fare than is common in our part of the world. We are all grateful for her recipe recognizance which give a cosmopolitan flavor to our meals.
One word of warning: if you have high cholesterol, don’t try this dish. If you don’t high cholesterol, make it infrequently or you’ll develop it. But, if you serve it with fresh fruit and a lightly dressed green salad, you might be able to convince yourself it’s healthy.
You won’t have to convince yourself that it’s delicious. One bite and you’ll be know it is. Enjoy!
Skillet Spaghetti Carbonara
Yolks of 4 large eggs 1/4 tsp. ground pepper
1/3 cup grated parmesan cheese 1/4 tsp. salt
1/2 cup heavy cream 16 ounces spaghetti noodles
1/4 cup fresh parsley, chopped 1/2 pound bacon, chopped
1 large clove garlic, crushed 3 tablespoons butter
Cook spaghetti in a large pot, according to package directions. Fry bacon over medium high heat in a deep skillet. Drain off half the grease and add garlic. When garlic is brown, add butter. While bacon cooks, mix egg yolks, cheese, salt, pepper, parsley and cream in a small bowl. Drain spaghetti noodles and add them to the bacon mixture in the frying pan. Toss to coat well. Remove skillet from heat and add egg yoke mixture. Toss again to mix well. Cover pan and let sit for a few minutes before serving.
