Tomorrow the Block Island Seafood Co. will be participating in the Concern Run benefiting education programs in Haiti. A morning run can only mean one thing...a carbo-loading dinner the night before! Even though the race is only 4 miles, I still love any excuse for some pasta. I am thinking about making mom's spaghetti carbonara.
This recipe was recently published in Next Stop Magazine and the Block Island Seafood Co. is so honored to be a part of such a terrific publication and organization. We will be featuring articles throughout the summer so be sure to check it out!
For now, here is my mother's recipe for spaghetti carbonara. Don't eat too much or you will be too full to run.
Barbara's Spaghetti Carbonara (serves 4-6 hungry people)
- 6 quarts water
- 1 pound dry spaghetti
- 2 tablespoons sweet butter
- 2 tablespoons olive oil
- 1/2 cup diced bacon
- 1/2 cup diced deli ham (substitute prosciutto if desired)
- 3 well-beaten eggs
- 1/2 cup grated Parmesan cheese
- 1/2 cup Lucatelli cheese
- fresh ground pepper to taste
In a large pot, bring the water to a rapid boil and add dry spaghetti. Boil for approximately 8-10 minutes. Meanwhile, heat the sweet butter and olive oil in a large skillet. Add ham and bacon and sauté. Once the bacon is crisp, remove the skillet from heat. As the meat is cooking, add the cheeses to the beaten eggs and stir gently until mixed. Just before draining the pasta, which should be placed in a large bowl, add the egg and cheese mixture to the skillet and stir quickly for no longer than 30 seconds. Pour the warm mixture over the just-drained spaghetti, add pepper, and toss until noodles are coated. The heat from the spaghetti will cook the egg mixture. Bon appétit!
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