Pasta Carbonara

The first time I made this dish for someone outside my family was for a AACF event; senior banquet to be more exact.  Although I got many compliments for this dish, I knew the product they tasted was not as good as it could be; cooking in bulk (at least 60 servings) tends to make the quality of the dish much harder to achieve.  So after the event, I promised a friend that I'd make the dish the way it was supposed to be made, with a few servings at a time and lots of love and care.  Finally after almost 5 months, I was able to make this hearty comforting dish for that friend with a night of good cooking and good memories.  Please enjoy.  Cook.Eat.Love.Smile. 

11.01.11: Pasta Carbonara

Pasta Carbonara (Serves 6)

1lb of Spaghetti or Linguine (which ever is your favorite)

8 strips of bacon

8oz of heavy whipping cream (1 half-pint carton)

1 large shallot

5 cloves of garlic

2 cups of fresh spinach

3 eggs (separated)

Parmesan cheese

2 teaspoon of sugar (optional)

Prep-work:

1.    Very finely dice the large shallot

2.    Finely mince the garlic cloves

3.    Cut the bacon into small strips (width-wise)

Procedure

1.    Boil enough water to cook the pasta and salt the water generously

2.    While the pasta is cooking, cook the bacon on medium high to render most of the fat, or until the bacon is very crisp and bubbling

3.    When pasta is al dente, strain in a colander (do not wash the pasta) and set aside

4.    Optional: when the bacon is almost done, sprinkle the two teaspoons of sugar

5.    Add the shallot and cook in the bacon fat

6.    Then when the shallots become translucent, add the garlic. 

7.    Lower the heat to medium-low and take the pan off the heat

8.    Add the 8 oz of whipping cream and scrape off the bits from the bottom

9.    Add the pasta into the cream mixture and toss

10. Add the egg whites and careful to toss continuously or there will be scrambled eggs

11. Then add the fresh spinach and parmesan cheese and continue to toss until wilted

12. Right before serving, add the egg yolks and let the heat from the pasta cook the yolks to make a rich and decadent dish.