Spaghetti Carbonara

I decided late in January to make a late New Year's resolution to cook something new once a week. I am getting tired of cooking the same things, and since we are on a tighter budget now with a baby on the way, I really need to find more satisfying meals that can be made at home so that I don't feel deprived by not being able to eat out.

I thought keeping this blog would be a good idea so that I could keep all of my recipes organized in case I want to make them again and also so I can remember what I liked and disliked about each dish.

The first dish I made was Spaghetti Carbonara. I found the recipe online and then made a few changes based on recommendations by online reviewers.

Here is the original recipe (prior to changes I made):

Ingredients:
1 pound spaghetti
1 tablespoon olive oil
8 slices bacon, diced
1 tablespoon olive oil
1 onion, chopped
1 clove garlic, minced
1/4 cup dry white wine (optional)
4 eggs
1/2 cup grated parmesan cheese
1 pinch salt and pepper to taste
2 tabespoons chopped fresh parsley
2 tablespoons grated parmesan cheese

Directions:
1. In a large pot, cook spaghetti. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
2. Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain on paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.
3. Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup parmesan cheese, and toss again. Add salt an pepper to taste (remember that bacon and parmesan are very salty).
4. Serve immediately with chopped parsley sprinkles on top, and extra parmesan cheese at table.

What I changed:
1. I combined the beaten eggs and grated parmesan and then poured it onto the spaghetti once cooled slightly so the eggs didn't cook. Some reviewers who followed the recipe ended up with scrambled egg pieces in their pasta.
2. I used slightly less pasta than called for.
3. I didn't use wine and added 1/4 cup heavy whipping cream instead.
4. I used more bacon.

Other recommendations I didn't follow:
1. People said pancetta is typically used. I would have used it but couldn't find it at Wal-Mart.
2. One guy recommended parmesan-reggiano in addition to the parmesan for sharper flavor. That would probably be better.
3. Some reviewers recommended using nutmeg.

I served this dish with:
1. green beans with bacon (had the bacon out anyway...bonus)
2. French bread with olive oil and parmesan for dipping

Review:
This was a good recipe but not one of my favorites. Grace ate it up, and Seth really seemed to like it until I told him about all the fattening stuff that went into it. It was fast and easy, but like I said, not one of my favorites. I would probably not waste my money on the parsley next time. It was unnecessary really...just looks pretty.