Wednesday, September 07, 2005

Garfer's Cookery Corner


There comes a day in the life of every blogger when the well of inspiration dries out completely. When this nadir is reached, no alternative remains but to reduce oneself to the sad ignominy of the recipe post. For this blogger, that sad day has come.
This is my version of Spaghetti a la Carbonara; and even if I do say so myself, it is pretty damn tasty.
I've had supermarket ready meal versions that are absolutely disgusting. Limp spaghetti and flaccid bits of bacon are suspended in a gloopy cream sauce that tastes of absolutely nothing.
It is simplicity itself to prepare. You mix one whole egg with two egg yolks, a generous handful of grated parmesan, extra virgin olive oil, a little butter, a splash of double cream, and salt and pepper. Set aside. Gently fry one small onion with strips of smoked bacon until the onion is lightly browned and the bacon is starting to crisp. Add a finely chopped clove of garlic a couple of minutes before the end of the cooking time.
Boil the spaghetti in well salted water for approx eight minutes. Return the spaghetti to the pan and mix in the bacon and onion mixture, stirring well. Then add the egg mixture and stir over a low heat until the egg granulates and the spaghetti is well coated. Garnish with chopped parsley and serve. Delish.
Some recipe authors claim that the egg mixture will cook in the residual heat of the spaghetti. THESE PEOPLE KNOW NOTHING. If you take that approach you will end up with a slimy sauce composed of partially cooked egg with an undertone of salmonella.
Apparently this dish isn't really Italian at all. It was produced for British troops in Italy during the war who were homesick for their bacon and eggs.

10 comments:

MHN for short said...

Interesting. Must give it a try. Although, I think I'll cook my bacon and onions just a tad bit longer. Looks tasty!!

Rowan said...

I had no idea that is where it originated from and absolutely no idea that there were eggs in there (I get this at east side marios on occassion)

Faltanus said...

the peas!! where are the peas?? doesn't pasta carbonara have to include a handful or so of peas? or maybe that was just my mothers way of getting us to eat more vegetables.

Sniffy said...

No way does carbonara contain peas. NOTHING should contain peas... EVER! Peas are fine on their own, on the side, but must never, ever, EVER get mixed in with stuff.

Honestly.

It's called carbonara because it was traditionally eaten by miners, apparently.

Does look fuckin' delish, Garfer. And it's one pasta dish that I've never made.

garfer said...

Never heard of the addition of peas, but I suppose it's really one of those made up dishes that you can add to as you please.
It's pretty high in fat and cholesterol (if you make it properly). That's probably why it tsstes so good.

Sniffy said...

Some sliced black olives might be nice.

pissoff said...

Garf... I actually like the odd recipe post (seeings I've done it myself). I love pasta so I'll give it a go

garfer said...

Hope you like it. Use plenty of olive oil, it helps the texture.

MHN for short said...

Ah, the new Emeril Lagasse, Ladies & Gentlemen!! Kickin'it up, Another Notch!

suburban wonder said...

Yum! I love a good Carbonara, but I haven't had it for years. Perhaps for dinner tonight... you've inspired me.