Emeril's Spaghetti Carbonara.
This recipe is VERY easy and isn't nearly as creamy as other Carbonara recipes. It makes it much more enjoyable, and if it's possible to be healthier with Carbonara, then this is definitely better than adding 1 cup of cream (which this recipe has NONE of).
Evan was actually HOME and didn't have to go in to the hospital this weekend. It was such a treat! He insisted that he cook Sunday night since I've been taking care of all the home responsibilities lately. When he told me Spaghetti Carbonara was on the menu, I said ... "ummmmm....OK!" ; )
Emeril's Spaghetti Carbonara Recipe
1/2 lb. bacon, chopped salt
1 T. chopped garlic 1. c. freshly grated Parmesan cheese
ground black pepper 1 T. finely chopped fresh parsley
1 lb. spaghetti, cooked al dente 4 large eggs, beaten
In a large saute pan, cook bacon over medium heat until crispy (about 6 minutes).
Remove the bacon and drain it on paper towels.
Pour all the bacon grease, except about 3 tablespoons worth.
Add the garlic, bacon fat, and black pepper in to the skillet. Saute for 30 seconds. Add the bacon and pasta to the same skillet and saute for another minute.
Season the eggs with salt. Remove the skillet from the heat and add the eggs whisking quickly. Whisk until the eggs thicken some, but do not let them scramble.
Add the cheese to the pasta. Garnish with parsley.
This "oh happy day" picutre in the background is perfect.
When you eat this, it is a HAPPY day! ENJOY!