Sunday, August 15, 2010

Welcome to My Obsession......

After a long day of work, everyone needs to change gears, blow off a little steam and relax by doing something they enjoy. Some people read, take a jog, or go shopping. Me, I trade my bakery kitchen for my home flour dusted apron for a fresh one...and I cook. The food obsessed among us should understand.
After a day surrounded by sweets, I start to crave the aroma of garlic sizzling in olive oil or the steam rising off a giant pot of pasta. Make no mistake, I love to bake - its been a passion of mine for as long as I can remember - but I also love the savory side of the kitchen.

My food obsession - my can't live without it food - is pasta. This is the first of many pasta recipes to come and its one of my favorites. Its a riff on carbonara, using wine to not only flavor the delectable sauce, but to lighten it up as well.

"Kinda" Carbonara

2 Raw, Fresh Eggs
1 Cup Grated Parmesan Cheese
Freshly Ground Black Pepper
3/4 lb. Thin Spaghetti
1/2 lb. Bacon
Olive Oil
1 cup White Wine (I use Pinot Grigio)
Chopped, Flat Leaf Parsley

In a large serving bowl, mix together eggs, parmesan cheese and pepper to taste with a fork. Set aside.

Crisp up the bacon in a large skillet (in batches, if necessary) until crisp and drain on paper towels. Set aside.

Meanwhile, bring a pot of salted water to a boil for the pasta. Cook pasta until al dente. Save the pasta water.

Add cooked, hot pasta to the large serving bowl containing the egg mixture. I like to add it little by little, stirring very quickly to prevent the egg from scrambling. Once mixed, set aside.

To the bacon drippings in the skillet, add 2 TBSP. olive oil and 4 cloves of garlic. Saute on med low heat until garlic is golden and soft. To this, add the wine and increase heat to med high. Scrape up any solid pieces with wooden spoon and reduce sauce for about 5 minutes.

Add wine sauce and parsley to the pasta and mix quickly. Add a little reserved pasta water if moisture is needed.
Top with more parmesan cheese, cracked black pepper and crumbled bacon.

You know what to do next........Mmmmmmmm

This dish may not make it from the serving bowl to your evidenced below.


  1. Thanks, Missy. Let me know if you try it!

  2. It does look terrific. And seems pretty easy to pull together, too. Yum!

  3. I think I might prefer your kinda carbonara to actual carbonara. And I think it's pretty accurate to say the pasta may be eaten straight from the pot!