Saturday, March 14, 2009

A little Italian

We lived with my sister in law for a little while and while there she made this. I've never made it before and actually had never had it. Seen it many times on the menu at our favorite little dive, but never ventured out to eat it. My SIL had lived in Italy and learned many yummy recipes. So I figured that it was time I tried to make it (we lived with her over 2 years ago.....)

3 large eggs
1 1/2oz grated parm cheese (about 3/4 C)
1/4 C grated pecorina romano cheese
3 garlic cloves, minced
1 pound bacon, chopped fine
1/2 C chicken broth
1 pound spaghetti

Adjust oven rack to the lowest position and place a large oven safe serving bowl on the rack. Heat the oven to 200 degrees. Bring 4 quarts of water to a boul in a large pot for the spaghetti.

Meanwhile, whisk eggs, cheeses and garlic together and set aside.

Cook bacon over medium heat. Cook until crisp. Add the broth and simmer until it is slightly reduced, about 5 minutes. Remove from heat and cover.

When the water is boiling, stir in pound of spaghetti and salt. Cook until al dente.

Reserve 1/2 C of the pasta water and drain the spaghetti, leaving it slightly wet. Remove the warm bowl from the oven and add the spaghetti. Immediately pour the egg and bacon mixtures over the spaghetti and toss to coat. Season with salt and pepper to taste. Add the reserved pasta cooking water as needed to loosen the sauce before serving. Top with green onions (optional)

Divine...this was absolutely divine.


1 comment:

Melody said...

I've never tried this dish, but it looks so good. I better put it on my list of things to try. Thanks for the great recipes.

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