Spaghetti Carbonara II
When a friend first made spaghetti carbonara for me and showed me how to do it, he said "one problem: if the eggs don't cook onto the pasta, you're left with a sloppy mess". And the one time I tried it, it failed and certainly uncooked eggs are NOT lovely or creamy. Yes, you do know when it fails.
Well, with the above method, you'll know if the eggs don't cook and can turn the dish right into a 'bacon and egg pasta' dish instead. With that thought in mind, I followed the technique and portions as per above, and IT TURNED OUT PERFECTLY. The eggs coated onto the pasta, creamy and lovely, as well as the cheese.
I've done this a second time now, using rice noodles instead of pasta, and that works well too. I love the fact that this recipe is adaptable, I will probably try pancetta next time instead of bacon, but "as is" it is a fantastic recipe and my husband loved it - both times!
Sandy Tr. (not the same person who submitted the recipe) :)
2 users found this review helpful
Jan. 22, 2013