Moved from another thread. Comfort food at its finest!
Jill's Quick and Dirty Spaghetti Carbonara (I have another version that's a bit more gourmet and involved.)
2 or 3 eggs- room temperature
Kraft Parmesan cheese (the tall cylindrical shaker with the green label)
1/2 pound uncooked bacon strips (or more... )
3/4 cup sour cream- allowed to warm to room temperature (lite or fat free if you like)
1 pound or package spaghetti
salt
pepper
Boil water, add 1 tablespoon salt. Do not add oil.
Cut bacon into 3/4" strips crosswise and crisp in frying pan, stirring well and separating so they cook uniformly. Pull cooked pieces individually from pan as they begin to turn and place on paper towel. Don't overcook (don't burn any) and save the bacon grease! (very important)
Add spaghetti to boiling water, stir vigorously to separate it for the first minute and cook until done (if it sticks to the wall, it's overdone). This is a matter of personal taste.
While the spaghetti cooks, break eggs (2-3, depending on size and personal taste) into mixing bowl and stir in (this is pre-grated, folks!) parmesan cheese until a thin batter is created. Take the bottom of a fork and scrape the batter up the edges of the bowl. if it falls back down into a pool of goo, add cheese until it all sticks. having a thin layer over the most surface area is best.
Drain spaghetti quickly and fully, as to retain the most heat and remove the most liquid and dump into mixing bowl. Take two forks and quickly integrate the cheese/egg mixture with the pasta. The pasta will cook the egg. Keep stirring vigorously until fully cooked and integrated.
Add bacon bits, 3/4 cup sour cream (more or less) depending on taste and as much of that bacon grease you like. Salt and pepper to taste. I love lots of pepper.
Stir until fully mixed and serve immediately. I like a Barolo or Barbaresco with this, but a big Pinot Noir will work.
Ciao!
