Carbonara

*Spoilers ahead for Netflix’s “Master of None” so if you’re not caught up on that show or haven’t watched it (in which case, what’s wrong with you?!), skip this post until you have*

At the end of Netflix’s “Master of None” Aziz Ansari’s character, Dev, makes fresh carbonara and this leads to the discovery that he’s really good at it so he moves to Italy to learn how to make pasta. Ever since I saw that episode, the show premiered in November of 2015, I’d been craving homemade carbonara. I’d never even eaten carbonara but Aziz/Dev made it look delicious so I was like “I gotta get on that!” When we decided to embark on this project, one of the things I was certain about was I was going to make carbonara during Italian week. I had originally hoped to make the pasta myself, just like Dev (!), but after the ramen disaster, I decided to buy my spaghetti pasta and then just focus on getting the best ingredients.

Carbonara is considered a peasant’s dish and due to that, it’s very simple. It consists of pasta, eggs, cheese, and bacon. That’s it. I guess some people add cream to it but from what I’ve read, that’s a big no-no. Also, some people add peas? Gross. Peas are delicious but I don’t think they would work with this dish unless you get fresh peas and who has fresh peas?! Anyway, I couldn’t get fresh eggs because our farmer’s market is only open on Saturdays and I planned on making this meal later in the week so the eggs would lose their freshness; same thing with the cheese. With all that, I made it my mission to get the best bacon possible! Most of the recipes I saw suggested using guanciale bacon and I was going to drive into central Austin and buy some but then I remembered my HEB sells pancetta, which is a decent alternative, and my HEB is only two miles away. Central Austin, with traffic, is a half hour away. I think you know where I ended up…Well I should have made the damn trek because my HEB didn’t have pancetta, for TWO DAYS IN A ROW. I was very frustrated but not so frustrated as to actually drive into town so I ended up buying regular bacon.

The biggest obstacle in making carbonara is making sure the eggs don’t scramble when you add the egg/cheese mixture to the pasta. The way to avoid this is to stir very quickly and add water when needed. I followed the recipe exactly and I did not end up with scrambled eggs. Look at that! I’m a mini-Dev!

It was so good, so, so good! It was saltier than I expected and even though I didn’t used to be a fan of salty food, that changed over the course of the year. Because of that, I loved this dish, salt and all! It wasn’t overpowering but just more than I expected. It was creamy and I loved the crunchiness of the bacon here and there. The girls gobbled it up but I knew they would because it was pasta. Those girls love their carbs!

Definitely check out Master of None and then celebrate your binge-watching by making this dish. It will make all that time sitting on the sofa worth it!

Recipe

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1 thought on “Carbonara”

  1. The search for the best bacon is a noble endeavor!!! But the good news is that even the most ordinary bacon is pretty freaking awesome. Carbonara is one of my favorites. We did a version recently that included seared Brussels sprouts. The bitterness of the sprouts worked well with the saltiness of the dish, but we are also pretty big fans of sprouts all on their own.

    Like

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