Easy Spaghetti alla Carbonara by Vince
Basic recipe for a quick and easy dinner. I’ve been doing this differently each time (to accomodate who I’m feeding. My dad wanted a more “saucy” pasta so this version reflects such a request.) Feel free to add any precooked proteins (mostly going to be chicken for us) to this for a really full meal. Tonight, we ate this with some chicken marsala and mushrooms made by my brother.
Ingredients:
how ever much spaghetti you want to eat (sorry no help here really)
olive oil to coat the pan
3 chopped cloves of garlic
5 slices of thick-cut bacon sliced into half inch sections
red pepper flakes 
half a white onion
chopped parsley 
3 eggs
a splash of milk
salt and pepper to taste
grated parmesan cheese to taste 
Directions:
Boil a big pot of water with a heaping palm of salt and splash of olive oil
Add your spaghetti and cook until al dente (read your box or bag of pasta for that time)
When the pasta is boiling, coat a large pan on medium heat with olive oil and add your bacon to render all the bacon fat. Add your onions to get them start cooking. Once they’ve turned relatively clear, add your garlic and red pepper flakes to taste and lower the heat as not to burn your garlic! Keep on low heat. 
Beat three eggs, add salt and pepper to taste, and add a splash of milk to make it more liquidy. Add your parm to taste and set aside.
Quickly chop up some parsley and set aside.
Once the pasta is done, reserve maybe four or five ladle fulls of the cooking water and essentially temper and cook some of the egg mixture by whisking in some of the hot water. (This was the “saucy” part that I changed to fit today’s dinner. Normally, I just beat three eggs, salt, pepper, and a little milk, and some parm.)
Add your still steaming pasta into the pan with the bacon, onions, garlic, and red pepper flakes. Mix well, and take the pan off the heat.
Add your egg mixture and mix well, making sure the egg mixture coats the spaghetti evenly. The egg will continue to cook around the hot pasta and and in the pan.
MIx in your parsley and empty the pan out into a dish. Garnish and enjoy!

Easy Spaghetti alla Carbonara by Vince

Basic recipe for a quick and easy dinner. I’ve been doing this differently each time (to accomodate who I’m feeding. My dad wanted a more “saucy” pasta so this version reflects such a request.) Feel free to add any precooked proteins (mostly going to be chicken for us) to this for a really full meal. Tonight, we ate this with some chicken marsala and mushrooms made by my brother.

Ingredients:

  • how ever much spaghetti you want to eat (sorry no help here really)
  • olive oil to coat the pan
  • 3 chopped cloves of garlic
  • 5 slices of thick-cut bacon sliced into half inch sections
  • red pepper flakes 
  • half a white onion
  • chopped parsley 
  • 3 eggs
  • a splash of milk
  • salt and pepper to taste
  • grated parmesan cheese to taste 

Directions:

  1. Boil a big pot of water with a heaping palm of salt and splash of olive oil
  2. Add your spaghetti and cook until al dente (read your box or bag of pasta for that time)
  3. When the pasta is boiling, coat a large pan on medium heat with olive oil and add your bacon to render all the bacon fat. Add your onions to get them start cooking. Once they’ve turned relatively clear, add your garlic and red pepper flakes to taste and lower the heat as not to burn your garlic! Keep on low heat. 
  4. Beat three eggs, add salt and pepper to taste, and add a splash of milk to make it more liquidy. Add your parm to taste and set aside.
  5. Quickly chop up some parsley and set aside.
  6. Once the pasta is done, reserve maybe four or five ladle fulls of the cooking water and essentially temper and cook some of the egg mixture by whisking in some of the hot water. (This was the “saucy” part that I changed to fit today’s dinner. Normally, I just beat three eggs, salt, pepper, and a little milk, and some parm.)
  7. Add your still steaming pasta into the pan with the bacon, onions, garlic, and red pepper flakes. Mix well, and take the pan off the heat.
  8. Add your egg mixture and mix well, making sure the egg mixture coats the spaghetti evenly. The egg will continue to cook around the hot pasta and and in the pan.
  9. MIx in your parsley and empty the pan out into a dish. Garnish and enjoy!
Click on the pictures for the recipe!

College couple trying to record our adventures in baking and food (we also cook) in a small New York City apartment.

Dennis:
If you put apples, cinnamon and caramel on any dish, you can pretty much guarantee my face will already be in it.

Vince:
I love eggy custardy goodness, peaches, and berries. Bread pudding forever.