I am vowing to try to stick with my weekly meal plan as much as I possibly can. I decided to bring it back to the blog after a VERY long hiatus. I have been falling in to the same meals every week, so I wanted to look in to new recipes or old loves that we have not had in a while. Tonight I kick my weekly mean plan off with a family fan favorite…Spaghetti Carbonara. I think the last time I made this, I added chicken. The hubby seemed a little disappointed that there was no chicken, but the girls and I were happy with just the bacon. Maybe next time I can do a side of chicken for him, but also add more bacon for the rest of us 😉
8 slices of thick cut bacon, cut in to half inch pieces 3 tablespoons of olive oil 4 cloves of crushed garlic 1 pound spaghetti 3 large eggs 3/4 cup grated parmesan cheese, plus more for topping 1/2 cup grated pecorino romano cheese, plus more for topping A few springs of parsley, chopped Freshly ground pepper to taste – I used white pepper, because my girls still wary of black pepper. I am happy that they will happily eat parsley.
Bring a large pot of salted water to a boil. Combine the bacon, olive oil, garlic, and 1/4 cup of water in a large skillet or Dutch oven. Cook over medium-high heat, stirring until the water evaporates and the bacon crisps up, about 10 minutes. Discard the garlic and put the bacon on a plate with paper towels.
Meanwhile, cook the spaghetti. In a medium bowl, mix the eggs, cheese, and pepper until combined. Once the spaghetti is done, reserve a mug of the pasta water. Then drain the pasta.
Return the skillet to medium-high heat. Add the pasta and toss with oil and bacon (reserve some bacon for topping the pasta at the end) for about 2 minutes. Remove from heat. Whisk 1/4 of that pasta water to the egg mixture, then quickly pour over the pasta and toss to gently cook the eggs to make a creamy sauce. Top with the remaining bacon and extra cheese.