Friday, June 25, 2010

Spaghetti carbonara

I can't believe I haven't made this before. Last night I tried this recipe for spaghetti carbonara, with peas. And wow. Yum. It's not exactly a light dish--pasta coated with egg and cheese and bacon wouldn't be--but it has peas in it, so it's healthy.

A couple of notes. When draining the cooked pasta, slop a little pasta water into the raw egg/cheese mixture before adding the spaghetti. This helps temper the eggs; otherwise, when you dump a bunch of steaming hot spaghetti into a raw egg mixture, you'll just end up with a lot of scrambled eggs and that's not what you want. Also, I cooked the peas and the spaghetti in the same pot. Also, you can't have too much bacon with this.

Cost: five ingredients, all bought in bulk: spaghetti, eggs, bacon, parmesan, and frozen peas. Maybe $2 for everything, producing four very generous adult servings.

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