Lorry’s Pasta Carbonara
One of the best aspects of AB’s new job is meeting the wonderful people that he works with and sharing food with them. On Friday we had a barbeque where AB’s boss made an excellent tandoori chicken. And yesterday Lorry, a French intern who’s currently working with AB’s company, came shopping with us to the Milk Pail and Whole Foods. Then he graciously offered to make his version of pasta carbonara that was so cool to watch and so delicious to eat. So, I must share his version. We had such a great dinner with wine and salad and with this wonderful pasta. Thanks, Lorry! I will definitely make this recipe again.
Lorry’s Pasta Carbonara
Ingredients:
1 package of spaghetti
3-4 egg yolks (see instructions below)
1 medium onion, chopped into 1/2 inch slices
5 slices of bacon, sliced into 1/2 thick pieces
1 container of pre-shredded parmesan cheese
1/2 container, 8 oz. of ricotta cheese (16 oz. size)
Directions:
Slice the onions and bacon and cook them in a nonstick pan over medium-low heat. Cook this mixture for about 10 minutes until the onions are translucent and the bacon is cooked through, but not crispy. Fill a large pot with water and boil. Add a few teaspoons of salt then add the pasta and cook according to the package directions.
In the meantime, crack the eggs in half carefully and reserve the egg yolks in their shells by placing them back in the cardboard container until they are needed.
Drain the pasta and return it to the pot. Make sure the burner is on low or turned off so the pasta doesn’t overcook. Then add the ricotta and parmesan cheeses and mix thoroughly. Add the bacon and onions and mix again. Keep the lid on the pasta so it doesn’t cool down too much. Serve the pasta in wide, low bowls and give each person a raw egg to mix into their pasta. The raw egg will give the pasta a terrific creaminess (and don’t be afraid to eat it because the hot pasta will cook the egg…or you can use pasteurized eggs).
Bon Appetit!
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