[CRussel]

Originally Posted by ProfCrash

It is Thanksgiving. A day to be spent with family and friends and pets, eat turkey, watch football, and be thankful for what you have been given. I am blessed enough to have a long list of things to give thanks for.

And I make a mean turkey and mash potatoes and cranberry sauce. The stuffing was ok. The homemade rolls were awesome.

Now, for those who read Calvin Trillin, Thursday was a day to eat Spaghetti Carbonnara, not turkey. In honour of both Mr. Trillin, and of my US friends' holiday, I made Spaghetti Carbonnara last night, and it was delicious! My recipe for Spaghetti Alla Carbonnara...

Spoiler:

SPAGHETTI ALLA CARBONARA
Serves 2

2 oz extra-virgin olive oil
2-4 oz bacon and/or pancetta and/or guanciale combination, sliced into lardons
4 oz dry white wine
1 extra large egg + 1 egg yolk
1 oz finely grated Parmesan
½ oz finely grated Pecorino Romano
2 small garlic cloves, pressed through garlic press or minced to paste
½ pound spaghetti
1 scant teaspoon Sea Salt

1. Warm Large Pyrex bowl in 250 degree (F) oven
2. Assemble and measure all ingredients.
3. Cook bacon/pancetta/guanciale until crisp and place on paper towels to dry. Reserve 2tbls of rendered fat in pan.
4. Bring salted water in pasta cooker to boil. Add pasta.
5. Beat cheese and eggs together in a bowl and set aside
6. In pan with pork fat, add white wine and olive oil. Reduce wine by 1/2.
7. Cook pasta for 8 minutes, or until al dente.
8. At 8 minutes, remove bowl from oven to work surface and spread garlic around bowl.
9. Drain pasta briefly, saving 1 cup of pasta water.
10. Add pasta to bowl. Add egg mixture and mix with tongs, adding additional pasta water as necessary to create sauce.
11. Add wine/oil mixture, add cooked pork, grind fresh black pepper over and mix thoroughly with tongs. Taste and add sea salt as necessary.
12. Serve immediately.