Cold Weather Comfort Food Spaghetti Alla Carbonara
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thick slab bacon, diced, 3 ounces
garlic, minced, or more if you like garlic
sweet butter, unsalted
salt, kosher variety, to taste
black pepper, freshly ground, to taste
freshly grated parmesan
shaved parmesan, for garnish (optional)
2Gather your ingredients.
3Place the bacon into a heavy-bottom pot, over medium heat.
4Cook until nice and crispy, about 7 to 10 minutes.
6Remove all but 1 teaspoon of the bacon grease from the pot. Return the pot to the stove (medium heat), and add the garlic.
7Stir until fragrant, about 30 seconds.
8Add the butter, heavy cream, cream cheese, and the spices (thyme, oregano, onion powder) to the pot
9Reduce heat to medium low, and stir on a very low simmer, until the cream cheese is fully incorporated, about 5 to 7 minutes.
10Chef’s Note: Now, it’s time to prepare your pasta. Get the water on the boil, and cook until al dente.
11Chef’s Tip: This kind of dish is best served as soon as it’s ready, so try to plan for the pasta to be ready around the same time as the sauce.
12Chef’s Note: The mixture will be quite thick at this point.
13Add about a quarter of the Parmesan cheese, and stir to incorporate.
14Chef's Note: Repeat by adding another quarter of Parmesan at a time until fully incorporated.
15Add the reserved bacon back into the pot.
16Chef’s Note: At this point add salt and pepper to taste.
17Begin adding some of the half & half a bit at a time, until the mixture is creamy, but not overly thick. I find that I need about 1/2 cup.
18Reduce the heat and keep the sauce warm
19Chef’s Note: The sauce should be creamy enough to toss with the pasta.
20Place the pasta into a large bowl and toss with the sauce.
22Take a fork, get a good amount of pasta, and twirl it onto a plate.
23Garnish with some shaved Parmesan. Enjoy.
24Keep the faith, and keep cooking.