Thursday, January 14, 2010

Spaghetti Carbonara on Roids

This is the budget version of spaghetti carbonara, with no wine, or cream...but this was a delicacy for us growing up.  We called it bacon & egg spaghetti, otherwise known as spaghetti carbonara.  Only as I got older I realized it's pretty much cheap as dirt to make...I introduced Timothy to it last night and he thought it was pretty darn good!  Since this is not very heart healthy I pair it with a salad and some garlic bread.  It makes it my mind

Bacon & Egg Spaghetti
1 pkg of spaghetti (I used the pink box that has tons of fiber)
1 pkg of bacon
2 eggs
2 T. finely diced onion
1-2 cloves minced garlic
tons of parmesan cheese
loads of pepper
salt to taste

Cook bacon and place on paper towels to drain...I cut mine before I even cook it, so I don't have to crumble it later.  But if you like to cook whole pieces, crumble before mixing.  Save the grease!  Cook spaghetti as directed.  Drain and let cool slightly (even if it sticks together it's ok)...heat the grease and cook the onions and garlic until translucent, keep very warm.  Whisk the eggs and add tons of pepper and a good handful of parmesan.  Toss with the spaghetti, should be glossy now.  *Make sure your noodles aren't so hot to begin with that it cooks the egg!  This isn't supposed to look like breakfast threw up in a pot....Pour the hot grease over the spaghetti and toss with the bacon. Yum Yum!

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