Carbonara is one of those recipes that we love ordering in restaurants. I have been really hesitant to make it, like pushing it back from the meal plan for at least a month, but I keep putting it back on.
I went to the beach a few weeks ago for a quick 24-hour stay with my aunt, it was glorious, gorging on fresh seafood and long walks on the beach. Ethan was a little jealous, but he had to stay in town for prior obligations and with the dogs. I brought a little cooler along just for him. I went to a little seafood market on my way out of town and bought the best picked crab meat I have ever found. It was so delicious. I couldn’t wait to get home and make dinner, it was finally time for carbonara.
This was a quick and easy dish. I should not have been nervous or scared, at all. It turned out so perfect, it was one of my most impressive dishes. You can start the pasta earlier on in the recipe for ease and quickness, but the pasta must still be hot when you add to the dish. I would love to remake this for guests, maybe at our next beach trip this will appear on the menu!
Ingredients: 3 Egg Yolks 1/4 cup of Heavy Cream 1/2 cup of Parmesan Cheese 1/4 lb. of Bacon, cut into small pieces 1/2 Onion, small, chopped 1/2 lb. of Lump Crabmeat 1/4 cup of White Wine Juice of 1/2 of a Lemon 1 tablespoon of Basil, minced 1/2 teaspoon of Old Bay Seasoning 12 oz. of Spaghetti
First, in a small bowl, whisk together the egg yolks, cream, and parmesan. Set aside.
In a hot skillet, fry the bacon pieces, remove from skillet onto a plate lined with paper towels. Set aside. Drain all of the bacon grease from the pan, except for one tablespoon. Sauté the onions and crab for 3 minutes. Deglaze the pan with white wine and lemon juice; stir in the basil and old bay.
Next, prepare the spaghetti, according to the package directions. Drain the pasta and while still warm, add to the crab mixture. Pour cream mixture into the pasta and cook for 1-2 minutes.
Serve immediately with bacon and additional parmesan cheese on top.
The Barbee Housewife
Source: So Tasty, So Yummy