Carbonara

This post is per the request of my best friend. While this is probably the most requested recipe from friends, it for some reason hadn't made it to my blog. SO here ya go!

Ingredients:

4-6 slices bacon, diced
1 cup grated parmesan(NOT the shelf stuff, we are talking fresh parm)
1/2 box thin spaghetti
1 egg
2-3 cloves garlic, minced
salt


Fill medium pot half way with water and bring to a boil. Add a heavy pinch of salt and pasta. Reduce heat to medium and cook according to package directions. (DON'T OVERCOOK, PEOPLE!)

In separate bowl whisk egg with parmesan cheese. Set aside.

Preheat large skillet to medium heat. Cook bacon until crispy, add garlic while bacon is cooking. Remove bacon from pan.

• Okay here is the semi tricky part, but it will save your egg from scrambled. Ain't nobody want scrambled carbonara! 
• Slowly add some of your hot pasta water to your egg/parm mixture. You are tempering your egg, or bringing it to the pasta's temperature so that you won't get scrambled eggs. 

Directly from pasta pot(DO NOT DRAIN YOUR PASTA) move cooked pasta to skillet with bacon grease. Toss together to coat. Remove pan from heat. Add tempered egg mixture to pasta and toss to combine. (I highly recommend tongs for carbonara. Makes your life oh so much easier. If you don't have tongs. Shame on you. Haha)
Serve carbonara topped with crispy bacon and extra parm.

(not my carbonara....)

Tips:

• use tongs
• temper your egg
• toss in a green veggie to add some color. I recommend peas or spinach
• salt your pasta water. This will add much needed flavor to the entire dish
• Tend to cook with bacon? Keep it in the freezer. When it is time to cook, cut bacon vertically while frozen and toss into heated pan. Makes for easy dicing!