Okay, Spaghetti Carbonara doesn't fit the bill of healthy fare but I happen to think it is one of the most magnificent pasta dishes ever devised. It is an Italian classic.
(I am considering making it the night before my half-marathon next week to carbo-load. Buon appetito!)
4 T soft butter
2 whole eggs
2 egg yolks
1 cup freshly grated parmigiano-reggiano
1 t sea salt
1 pound spaghetti
1 T olive oil
8 slices bacon, cut crosswise into 1/4 inch strips
1/2 cup heavy cream
Freshly ground pepper
In a large pot, bring 8 quarts of salted water to boil. Heat a large ovenproof casserole in a 200 degree F. oven. Meanwhile, in a small bowl, cream the softened butter with a wooden spoon until it is light and fluffy. In another bowl, whisk the eggs and egg yolks until well-blended, then stir in 1/2 cup of the grated cheese. When the water reaches the boil, add the spaghetti and the tablespoon of oil. Stir to make sure the spaghetti doesn't stick together. Cook, stirring occasionally, until al dente. Meanwhile, saute the bacon pieces in a medium skillet until crisp. Pour off half of the bacon fat, then stir in the cream. Bring the cream to a simmer. When the spaghetti is cooked, drain it and transfer it to the heated casserole. Using two forks, toss in the creamed butter, then the hot bacon and cream mixture, and finally the egg and cheese mixture. Mix everything thoroughly. Taste and season with salt and freshly ground pepper. Serve immediately, passing the remaining 1/2 cup of grated cheese at the table.
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