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You know, when you decide to start writing a food blog, you don’t realize how humiliating it will be.
I mean, I was fairly certain I’d say things like, “Look! I made some brownies. You should too!” I did not think I would share my deepest secrets with you, such as the fact that I’ve never eaten oatmeal before or that I once drank salad dressing from a baggie. And that’s just the embarrassing food stories! Let’s not forget when I told you about that time in grade school when my pants were pulled right off of my butt at the skating rink.
And, now here I am, sharing with you that I have this weird fear of eggs. I mean, you guys, they are creepy.
So, imagine my surprise when I got an email from Safest Choice Eggs asking me to be a member of the Darling Dozen. I laughed my head off. Then I went on to research Safest Choice Eggs and realized that actually, we were a match made in heaven. Their eggs aren’t creepy! They’re pasteurized! I will not be dying of salmonella today, no sir.
I bought a dozen eggs and I did what I have longed to do for years, but was always too scared to try: I made Spaghetti Alla Carbonara.
Now, yes, I know, the heat from the spaghetti is supposed to cook the eggs. The thing is, maybe my pasta isn’t hot enough to cook the egg. Or maybe you’re just a liar who wants me to get salmonella? I don’t know. I don’t really care anymore, because I don’t have to worry about it with Safest Choice.
Check out the video on Safest Choice’s website to see Chef Giuliano Hazan walk you through how to make this simple recipe! It’s quick, easy, and so creamy! I changed things up a bit and am including my recipe below.
If you haven’t tried Spaghetti Alla Carbonara before, what are you waiting for?!
Spaghetti Alla Carbonara
Ingredients
- 4 slices bacon sliced into bite sized pieces
- 2 tablespoons butter
- 2 tablespoons salt
- 1 pound spaghetti
- 3-4 sprigs flat-leaf Italian parsley finely chopped
- 1/4 cup freshly grated Parmigiano-Reggiano
- 2 Tbsp freshly grated Pecorino Romano
- 4 Safest Choice™ pasteurized egg yolks
- Freshly ground black pepper to taste
- Salt to taste
Instructions
- Bring a large pot of water to a boil and cook pasta according to package directions.
- While pasta is cooking, fry the bacon until just slightly crispy.
- In a large serving bowl, combine the parsley, cheeses, and egg yolks. Stir to combine.
- Remove the pasta and drain. Immediately dump the hot pasta into the bowl with the eggs.
- Toss the pasta quickly to combine well and let the eggs cook from the heat of the pasta.
- Pour the bacon and grease over the pasta and toss again.
- Add salt and pepper to taste.
- Serve immediately.
Nutrition Information:
This post was written as part of an ongoing relationship with Safest Choice. As always, all opinions are my own.
Michael says
First time I had Carbonara was in France at a sidewalk cafe. It was served Parisian style, in a heavy crock with raw egg on half shell sitting on top. I am freaking out thinking I am not shooting this egg like a raw oyster! Tour guide is raving about the serving style when he sees my face. He laughs and goes
“No dump the egg in and mix, it is the freshest way the make sauce”. I did it and it was perfect. I have ate this dish everywhere and never have reached this level of perfection. Heat of pasta in crock cooks the egg. Don’t worry.
Erin @ Dinners, Dishes, and Desserts says
Oh I love Carbonara – this looks heavenly! Wish I could just have some for lunch today!
Grace says
I hate eggs also! But think they’re pretty in a weird way. I have never ever in my life eaten a hard boiled egg. I’ve been traumatized from too many BOH experiences making salads.
Bree {Skinny Mommy} says
Lol! Love it! This carbonara looks great–just like all your recipes!
Erika @ The Hopeless Housewife says
Spaghetti Carbonara is one of my all time favorites, this looks wonderful!
Joanne @ Fifteen Spatulas says
Raw/runny eggs creeped me out for a really long time…somehow that changed a few years ago. Don’t ask me how. I think it was peer pressure from my friends and/or family LOL. The pasteurized eggs sound awesome though!
Joanne says
It’s so true…I have bared my soul to the internet in ways I never ever thought I would! I do so love carbonara (with veg bacon)…this eggy sauce sounds awesome!
Chung-Ah | Damn Delicious says
Drinking salad dressing out of a baggie? No judgement here!
And this carbonara? Yes please!
Congrats on being part of the darling dozen!
Lea Ann (Cooking On The Ranch) says
Isn’t pasta carbonara just the best? And what a nice photos. I don’t think I could pop a raw egg in my mouth, but have never been squeamish over adding it to foods. Yes, the pasta cooks the egg and even in vinaigrettes the vinegar somehow makes things safe. You should try Ina Garten’s Creamy mustard vinaigrette and to make an official homemade Caesar with raw egg ….omg delicious.
carrian says
Look at all of that twirly deliciousness!! YUM!
Jocelyn @BruCrew Life says
Yeah raw eggs just don’t do it for me either. But…hand me a bowl of cookie dough and I am totally ok. I don’t understand me sometimes. I have never actually eaten this dish before (because of the eggs) but you have me convinced these eggs are a great way to get over my raw egg phobia!!! It looks great!
Kajo says
Is the 2 Tbsp salt for the pasta water? I don’t see it used any where in the instructions.
I’m going to try this. It looks like it would be a quick meal to pull together after coming home late from the gym.
I think the peas, corn or even spinach would be an awesome addition to this dish.
Have you or one of your readers made it with whole wheat or other whole grain pasta?
Nikki @Pennies on a Platter says
I, too, have always been afraid to make this! Now I’ll have to try it at least the “safest choice” way! 🙂
Stephanie @ Eat. Drink. Love. says
Raw eggs freak me out too so these eggs sound interesting!
And the spaghetti?! It looks fabulous!
Nancy P.@thebittersideofsweet says
So my husband is Italian. Like real Italian. Like just immigrated 7 years ago, so your dish caught my eye in a big way. This is one of our staple dishes at home.
May I say you hit it pretty close to home how the Italians make this. Well done!