There are versions of comfort food in every culture. For some, it’s macaroni and cheese, while for others, it’s garlic soup or lentil stew.
I never really thought much about the comfort food of other countries until recently. I love my own comfort food, like buttermilk biscuits or the aforementioned macaroni and cheese. But then a friend started telling me about an Italian dish he particularly loved: spaghetti carbonara.
Spaghetti carbonara is, in my mind, the Italian equivalent of having breakfast for dinner. Spaghetti, eggs, cheese, bacon or Italian sausage…it sounded perfect to me. I decided to try it.
The recipe couldn’t be easier. Here it is:
Simple Spaghetti Carbonara
16 oz, dried spaghetti
4 large eggs
8 oz. bacon, preferably thick-sliced, or 8 oz. ground Italian sausage
1/2 cup grated Parmesan cheese
1/2 cup grated Romano cheese
Place four whole eggs (still in shell) in bowl of warm water to bring to room temperature.
Boil water in a large stockpot; cook spaghetti according to package directions.
While water is boiling, chop the bacon and saute over low-medium heat.
In a large mixing bowl, whisk the four eggs, and add the cheeses, stirring in.
Reserve 1 cup pasta water, then drain pasta. Add the hot pasta to the egg mixture; stir to coat every strand with the cheese mixture. The egg will cook from the heat of the pasta; add the chopped bacon, stirring in. If the pasta seems too dry, add the reserved pasta water. Stir it in, and serve immediately while hot.
If you’re looking for a fancy, complex meal to impress dinner party guests, this isn’t it. But if you’re looking for a warm, cozy, flavorful meal to share with close friends or family around the kitchen table or snuggled under a quilt on the couch, this is it.
Enjoy a quick meal and comfort food … what’s your favorite comfort food?
Other pasta dishes you might like:
Chicken-asparagus pasta toss - dinner in under 15 minutes…and so delicous!
Pasta e fagiole - a favorite, hearty soup
Pasta alla checca - so simple you don’t even have to cook the sauce!
Copyright 2013 Stephanie Hill Frazier. All rights reserved.