Three Pepper Spaghetti Carbonara

I’ve got to admit, I have a fear of raw eggs. Actually, fear is an understatement; it’s more like paranoia. And that it why it took me a lot of reading up to finally make some Spaghetti Carbonara. Right now Carbonara veterans and lovers probably think I’m crazy, and will tell me that the eggs get cooked in the heat from the spaghetti. Thinking rationally – Duh, of course it would! However, to me it just didn’t *feel* right. That was until the day I made some Spaghetti Carbonara of my own.

After hearing good things about this dish and sneaking a bite from a friend’s place at a restaurant, I thought it was high time I gave it a shot. And once I did, I realised how very simple it is to prepare and yet so delicious. Given the time spent in preparing it, the returns are HUGE!

I set out to make spaghetti with a mix of black peppercorn, pink peppercorn (yes, PINK!) and Sichuan peppercorns, which my friend got me all the way from McLeod Ganj!

Spaghetti Carbonara
Yield : 2 servings

250g spaghetti
Water for boiling the spaghetti
Salt
2 tbsp olive oil
1 medium onion, chopped
3-4 cloves of garlic, minced
100g bacon, cubed -I used chicken bacon for that’s my only option.
2 raw egg*, beaten
2 tbsp mixed peppers (pink peppercorn, black peppercorn, Sichuan peppercorn), ground together
50g Parmesan/Grana Padano or any hard cheese, grated
2 tbsp parsley, chopped
Salt

* A lot of the recipes call for yolks only, I almost always end up throwing away the white, so I thought I ‘d rather use up the entire thing – a good decision!

1. 1. Bring the water to the boil. Add the salt and drop the dried spaghetti. Cook according to package instructions / al dente. While the pasta boils, continue with the next step.
   Deviating here a bit, but do you add oil to your pasta water? I used to but now I don’t. For if the oil floats on top then how will it ever keep the pasta from sticking?
   
2. In a Ducth oven (more space to toss the pasta, therefore more convenient) heat the olive oil and add the minced garlic. Let it soften a bit. Add the chopped onions and continue to sauté until it has softened. Add the cubes of bacon and let it cook until it’s golden on the edges and the onions are pink. Do not let the onions brown.
3. Drain the pasta and toss it into the Dutch oven. Mix well to coat evenly with the onions and olive oil. If at all the pasta looks dry, add a splash of extra virgin olive oil to it. Turn off the heat. Now what’s left is the addition of eggs.
   Tip: Add the salt and the peppers to beaten eggs for it to spread evenly. However, keep in mind that both, the bacon and cheese will add a touch of salt.
   What I was thinking in my head at this point: Would the eggs cook? Would I be having spaghetti with a raw egg sauce? *eek*
4. Now is when you add the beaten eggs. And with all your might just STIR, STIR, STIR. And stir a bit more. And a bit more. Okay, you’re done.
5. Next, add the grated cheese and cover it for a minute or so for all the beautiful fragrances to sit together.
6. Sprinkle over some cilantro, more pepper and cheese and serve. Yum yum yum!
   Tip: If you think you’re behind time with the sautéing, and the pasta is almost (almost, and not completely) done, turn off the head and let it sit in water. Drain it when required so the spaghetti is still hot.

This was delicious. How can I be absolutely sure? Fussy little sister wiped the plate clean. Well almost.