As promised, The Infinite Table is back in business and cooking up a storm. To kick things off again, I thought I would share one of my favorite summer meals: spaghetti alla carbonara and Champagne. Carbonara is one of my favorite classic pasta presentations. The egg and cheese makes for a rich, creamy sauce, and the bacon always makes my mouth water. I usually add some sauteed scallions or leeks as well to add a little brightness to the dish.


At this point, I need to introduce a new Infinite Table character: Boyfriend. Boyfriend is great. He drinks wine for a living and we can talk to each other in flavors alone. AND he is super useful, as you can see in the picture below. Say hello:

Anyway, carbonara is delightfully easy: saute up your bacon, garlic, and scallions in one pan, cook up your spaghetti (the carbonara pasta of choice and tradition) in a pot, and whisk together egg and cheese in a bowl. When all the respective parts are complete, mix them together. The heat from the pasta and bacon should cook up the egg and you’re ready to eat. Have Boyfriend or your resident sommelier pop open a bottle of Billecart-Salmon Brut Reserve and you have a simple, delicious summer dinner.

  

As always, full recipe after the jump.

Full disclosure: We didn’t really follow a recipe; we just kind of winged it. For a great and reliable recipe, I have always had success with this
Saveur recipe:
4 tbsp. extra-virgin olive oil
4 oz. thinly sliced guanciale or pancetta cut
into 1⁄2″ pieces
2 tsp. freshly cracked black pepper, plus more
to taste
1 3⁄4 cups finely grated Parmesan
1 egg plus 3 yolks
Kosher salt, to taste
1 lb. spaghetti1. Heat oil in a 10″ skillet over medium heat. Add guanciale and cook, stirring occasionally, until lightly browned, 6–8 minutes. Add pepper and cook, stirring occasionally, until fragrant, 2 minutes more. Transfer guanciale mixture to a large bowl and let cool slightly; stir in 1 1⁄2 cups Parmesan and egg and yolks and stir to combine; set aside.2. Meanwhile, bring a 6-qt. pot of salted water to a boil. Add pasta; cook until al dente, 8–10 minutes. Reserve 3⁄4 cup water; drain pasta and transfer it to guanciale mixture. Toss, adding pasta water a little at a time to make a creamy sauce. Season with salt and pepper; serve with remaining Parmesan.

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