Spaghetti Carbonara with Italian Herbs

5 February, 2016

Spaghetti Carbonara with Italian Herbs

The easiest weeknight dinner just got an upgrade with our Italian Herb Cold Blended Paste!

Spaghetti Carbonara is an Italian classic. Everyone loves it and everyone has their own interpretation. In researching this recipe, I found some very passionate foodies discussing the proper way to make carbonara. Some swear by cream and others despise it. Some love bacon but others prefer pancetta or guanciale. The question of peas is a serious debate, as is the inclusion of onions, white wine, or garlic. I quickly realized, spaghetti carbonara is a hot topic and I better get on it...soon. 

It took me 28 years to make (and eat) my first bowl of carbonara. As someone who is still growing into her love of eggs, I always dismissed this pasta away thinking it would taste exactly like egg. I also couldn't wrap my head around hot pasta in raw egg. I'm sure all you carbonara-lovers can assume I'm definitely kicking myself now.

The great thing about spaghetti carbonara is how quickly it all comes together. The entire dish is made up of less than five ingredients, many of which you probably already have stocked up in your pantry.  You can multi-task, which makes things really easy. As the pasta water boils, cook the bacon. As the spaghetti cooks, whisk the eggs. Talk about a 30-minute meal!

Perhaps my favorite thing about this recipe, though, is the incorporation of the Italian Herb Cold Blended Paste. I added about 3 tablespoons of the herbs along with 4 eggs, which made the coating on the spaghetti rich, flavorful and different than your average carbonara. I also finished the plate with a sprinkling of our Lightly Dried Parsley which brightened up the plate for the perfect finishing touch. 

Spaghetti Carbonara with Italian Herbs

  • 4 slices bacon (or Pancetta / Guanciale)
  • 1 lb spaghetti
  • 4 eggs
  • 3 tablespoons Gourmet Garden Italian Herbs Cold Blended Paste
  • 1/2 cup freshly grated parmigiano reggiano 
  • 1 tsp Gourmet Garden Lightly Dried Parsley
  • salt, pepper to taste

Fill a large pot with water and cook over high heat until boiling.  In a small skillet over medium heat, add the bacon and cook until crispy, about 3-4 minutes on each side. Once cooked, remove from the heat and add to a paper-towel lined plate to remove the excess grease. When cool, dice the bacon into small, bite-size pieces. Once the water is boiling, add 1 tablespoon of salt and the pasta, stirring to combine. While the pasta cooks, crack your eggs into a large bowl, one by one. Add in the Italian Herbs Cold Blended Paste, a pinch of salt, a few grinds of black pepper and half of the cheese. Whisk everything together until well combined. 

Once the pasta is al-dente (about 2-3 minutes before cooking time), remove 1/2 cup of the reserved starchy pasta water and drain the rest into a colander. Moving very quickly, transfer the hot pasta to the bowl of eggs and immediately begin tossing the pasta in the egg mixture with a pair of tongs. The egg mixture should begin to coat the noodles. If the mixture looks thick, add in a bit of the pasta water to thin everything out. Once all the pasta is thoroughly coated, add the rest of the parmesan cheese sprinkle Lightly Dried Parsley on top. Serve immediately. 

Spaghetti, Carbonara, Italian, Pasta, Dinner

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