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Tuesday, October 23, 2007

Spaghetti Carbonara

I was inspired to make this dinner after watching an episode of Everyday Italian on the Food Network last week. Giada made a lovely looking Linguini Carbonara with a fried egg on top. I loved the idea of the egg, but I think I made too many other changes to the recipe, to really claim that this is her recipe. Giada's version had fresh basil and asparagus. Mine has bacon and oregano.

Everyone loved this dinner, even the kids. I do have a "lighter" version of Spaghetti Carbonara that I have been making for years. It uses a can of 2% evaporated milk for the sauce (I will post that one sometime). The "light version" is very good, but frankly, this one just blows it away.

But, if you are counting your calories, or watching your fat intake.... CLOSE YOUR BROWSER NOW and run! Run very very fast ... all the way to your treadmill. Then hop on and run some more (about 3 hours should do it). Only then can you come back and make this dinner.

Spaghetti Carbonara

Garlic Aioli:
2 egg yolks
2 tsp dijon mustard
1 tsp lemon juice
1 clove garlic
1 tsp dried oregano
1/8 tsp cayenne pepper
1/2 cup olive oil
1/2 cup canola oil
salt and pepper to taste

12 oz spaghetti
4 eggs
2 tbsp butter
8 slices bacon
Parmesan cheese

1. Prepare Aioli. In a food processor, or with a hand blender. Add in the egg yolks, mustard, lemon juice, garlic, and oregano. If using a food processor turn it on, and add oils - canola first - in a slow stream. If using a hand blender, you can add the oils all at once, and then blend them up. Season and set aside.

2. Meanwhile, cook the bacon slices and boil pasta in salted water.

3. Fry the eggs, sunny side up in 2 tbsp of butter. Season with salt and pepper.

4. To assemble, toss cooked pasta in aioli (just enough to coat the pasta - I only used half). Arrange pasta on plates, top with 2 slices of bacon, a fried egg and some shaved parmesan. Make sure you serve this with a salad, because this recipe is a little light on veggies!