This recipe caught immediately my attention while I was browsing through a magazine. It’s easy to impress me with crispy food. No matter what it is. Ok, almost. Best example, a few weeks ago I literally started eating broccoli. It’s never too late, isn’t it? I mean, I still don’t like it, if it’s served blanched or similar. But if it’s roasted in a pan with olive oil, and it turns a little darker and crunchy, oh, then it tastes completely different! That’s how fast you can make people eat certain vegetables, that they used not to like. Just serve them a different way. You never know.. ;)
It’s a similar story with this recipe here. As much as I am used to eating pasta every day when I was living at my parents’ house, things have changed since I moved out. I started replacing pasta with other dishes several times a week. Carbonara is one of those popular pasta dishes that I eat only once in a while, not too often. So when I saw this recipe, my first thought was: Wow, now this is a different way to serve it for a change! The only difference is the additional ingredient, which is cream. The original carbonara comes with eggs (to be more precise, with yolks), parmesan and bacon only. That might have been too dry though, especially after baking it. So I think that the cream does make a difference in this case.
And, of course, my favorite part of this recipe is the crunchiness that comes with it! Doesn’t it look like you wanna take a bite right now? Be careful though, you don’t wanna leave them in the oven too long, or the spaghetti will be hard to eat. As you can see in the pictures, I left them in the oven a little longer. I guess I got a little too carried away with my crunchy-mania ;)
- 250 g / 8¾ oz spaghetti
- 4 tbsp bacon, cubed
- 3 medium-sized eggs
- 5 tbsp whipping cream
- 50 g / 1¾ oz parmesan cheese, grated
- 2 full tbsp breadcrumbs
- 1 full tbsp parsley, chopped
- 1 garlic clove, chopped
- 1 tsp olive oil
- salt & pepper
- Bring water in a large pot to a boil. Add salt.
- Cook the spaghetti as indicated on the package.
- In the meantime heat the olive oil in a pan.
- Add the chopped garlic and bacon cubes. Roast for a few minutes.
- Wash the parsley, pat dry and chop .
- Finely grate the parmesan.
- Preheat the oven to 225°C / 437°F . Line a tray with baking paper.
- Whisk in a large bowl the eggs, cream, parmesan cheese, parsley and pepper.
- Drain the spaghetti. (Note: Make sure to put aside about a cup of the drained water.)
- Stir in the egg mixture and the garlic-bacon mix. Stir for 1-2 minutes until the egg mixture thickens.
- If the spaghetti get to dry, add some of the previously drained water.
- Form about 12 pasta 'nests' on the baking sheet .
- Sprinkle with breadcrumbs.
- Bake for approx. 10-15 minutes until you reach the desired crispness.