This is a first for me; but I love a good carbonara, so I thought I'd try my hand.
I was planning this for several days, but couldn't get to it till tonight -- after a meeting with a gentleman who is learning the Faith. Our discussion of the catechism, meanwhile, was interrupted three times by the children who were on a "Journey to Bethlehem" tonight.
So, after I finished a discussion of Mary and why God bestowed so many gifts upon her, I headed to the kitchen and got the water boiling...
When cooking pasta, I always add salt. Why pickling salt? Because I have that big bag, and how am I gonna use it up? Not by pickling. (So...why do I have it? Ask in comments...)
While the water heats up, I chop up the bacon and start frying it.
While that cooks, I chop up some garlic and parsley. I'm using Emeril LaGasse's recipe, and that's what it says.
The water is boiling, in goes the spaghetti. The recipe is for 4-6 servings, so I'm cutting it In half.
When the bacon is ready...
I take it out and drain off the grease, saving it. Then I wipe out the pan -- should I have done that? Let me know. Then I put the fat back in sautée the garlic. The pasta is ready -- al dente! -- and now everything happens fast. Bacon and pasta in with the garlic and fat, then the two eggs, beaten. That has to be tossed just so, off the heat, so the eggs don't scramble.
So, how was it?
I think the proportions were off -- basically too much pasta. But it was pretty good! I used a leftover semi sweet wine -- what I had. What would you use? I'll try this again!