Saturday, August 20, 2011

Smoky Spaghetti Carbonara

Smoky Spaghetti Carbonara
Serves 8

1 (16 ounce) box whole wheat spaghetti
2 large eggs
1 cup grated Parmesan cheese
4 tablespoons Wildtree Smoky Bacon Flavored Grapeseed Oil
4 garlic cloves, minced
Fresh ground black pepper
2 tablespoons chopped parsley

Bring a large pot of salted water to a boil, add the pasta and cook according to package directions. Drain the pasta well, reserving ½ cup of the starchy cooking water to use in the sauce, if desired.

Meanwhile, beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps, and set aside. Heat the Grapeseed Oil in a large skillet over medium heat. Add the garlic, and sauté for 2 minutes until softened and fragrant. Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands. Remove the pan from heat and pour the egg mixture into the pasta, stirring quickly until the eggs thicken. Thin out the sauce with a bit of the reserved pasta water, until it reaches a desired consistency. Season pasta with black pepper and salt to taste, and garnish with chopped parsley

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