Cooking with Chris: Spaghetti Carbonara

We are making a delicious dish for pasta lovers. This dish is quick and simple, perfect for your summer gathering. Chef Christopher Tunnell from the Choctaw Casino and Resort says this is only one of the many flavorful dishes you can enjoy at the casino in Durant.

Spaghetti Carbonara

• 1/2 pound bacon, chopped
• 1 tablespoon chopped garlic
• Freshly ground black pepper
• 1 pound fresh spaghetti, cooked al dente
• 4 large eggs, beaten
• Kosher Salt
• 1 cup freshly grated Parmigiano-Reggiano
• 1 tablespoon finely chopped fresh parsley leaves
In a large sauté pan, over medium heat, cook the bacon until crispy, about 6 minutes. Remove the bacon and drain on paper towels. Pour off all of the oil except for 3 tablespoons. Add the garlic. Season with black pepper. Sauté for 30 seconds. Add the crispy bacon and the pasta. Sauté for 1 minute. Season the eggs with salt. Remove the pan from the heat and add the eggs, whisking quickly until the eggs thicken, but do not scramble. Add the cheese and re-season with salt and pepper. Mound into serving bowls and garnish with parsley.

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