Spaghetti Carbonara

 I decided to continue with the comfort food theme of today and made one of my favourite easy meals:  Spaghetti Carbonara.  The recipe comes from a delightful cookbook that I have taken out of the library several times.  Between my sister and I, we typically have this book out for six months of the year.  The Ski House Cookbook was written by Tina Anderson and Sarah Pinneo and features lots of great recipes.  This particular recipe is the ultimate comfort food for our family and it comes together so quickly, especially if you use pre-cooked bacon.  We love this recipe!

 

 The first thing you want to do is to start cooking your pasta.  After getting the salted water to reach the boiling point, add the noodles - gluten free or regular.  Check your pasta box for specific directions.  My gluten-free pasta is best cooked without a lid and is ready in about 9 minutes.

 You will want to use Parmesan, Pecorino Romano, or Asiago and you need 1 1/4 cups, grated.

 

Mix 2 eggs with 2 egg yolks

 You need 8 slices of thick cut bacon or 8 oz. pancetta.  I cooked the bacon before hand and warmed it in a pan over low heat.

 Once pasta is cooked, drain (and if gf, rinse with warm water).  Add to pan over low-medium heat and combine with bacon.

 Add egg mixture and mix, ensuring it is cooked

 Add 1 cup of cheese and combine.  Sprinkle remaining cheese on top.  Add salt and pepper, to taste.

 This is one delicious meal!

 And today my friend, Valerie gave me some heirloom tomatoes, so those were added on top.

Ingredients:

1 lb. spaghetti

8 oz. pancetta or 8 slices, thick-cut bacon (cooked)

2 large eggs

2 large egg yolks

1 1/4 cups freshly grated Parmesan, Pecorino Romano or Asiago

salt and pepper, to taste.