National Carbonara Day - Recipe Video

 I love Spaghetti alla Carbonara. And on National Carbonara Day, I offer up my quick and easy take on this classic Italian pasta dish.

And my outre entree will never be taught in culinary colleges -- you can only learn it in The 99 Cent Chef's kitchen of hard knocks!

Watch my 99 cents creative take on Spaghetti alla Carbonara in my latest cooking video for the simple step-by-step directions. It doesn't come cheaper than this, and my new pièce de résistance is outrageous enough to fit into my blog of recipes perfectly!

Typical Carbonara's main ingredients are eggs, pasta, black pepper, grated Parmigiano-Reggiano cheese, and Italian bacon (pancetta or guanciale).

Eggs have increased in price since the devastating Bird Flu. You can make this recipe with just one egg.

I use cheap Parmesan from a plastic container that I get from my local Dollar Tree. It says it's real Parmesan. Of course, use real Parmigiano-Reggiano if you can afford it.

I prefer fresh ground Black Pepper, but any type is fine. A lot of Black Pepper is used in this recipe.

I normally use a couple slices of browned and crumbled bacon because it's convenient, and bacon fat enriches any pasta dish. However, those are a lot of calories and real Bacon Bits are already cooked so most of the fat is rendered out, thus making my Carbonara lighter.

I can get one serving out of a .8-ounce package of Bacon Bits. I used to get Bacon Bits and eggs from my local Dollar Tree, but this year they are a no-show. With the Bird Flu decimating the chicken egg-laying industry egg prices are hitting $10 per dozen, with no price reduction in sight. When I first made the recipe, eggs were one dollar per dozen.

I've been eying Imitation Bacon Bits but have not had the guts to use them yet - The 99 Cent Chef has standards, too!

Real Bacon Bits are a bit dry and slightly powdery. The Bits are quite small, so I do miss the larger crunchy pieces from broken crispy cooked bacon slices. While mostly bacon meat and little bacon fat, Bacon Bits are a light version for all your calorie counters. As with a lot of diets spin on fatty meals, you do lose that luscious taste.

This is a rich-tasting dish when you add a raw egg blended with parmesan and black pepper to hot pasta. The trick is to assemble it all in one pan and bring it right to the table before the egg scrambles.

The egg mixture thickens into a decadent sauce, coating the spaghetti, studded with crunchy bacon pieces. *If you are worried about using raw eggs, I have an alternative method at the end of this post.

If you have an Italian deli nearby or a well-stocked meat market, you should try Italian pancetta at least once; you only need a couple of slices for this dish. It cooks like bacon, but it's dryer, leaner, and with flavorful curing spices.

So, check out my latest recipe video and get cooking! It is a simple and delicious dish.

Spaghetti alla Carbonara with Bacon Bits - Video

Play it here. The video runs 4 minutes, 31 seconds.

Ingredients (one serving)  

• 1/3 package of spaghetti - cook per package directions. I usually shave off a couple of minutes of cooking time for pasta al dente.

• 1/2 package of Bacon Bits - real bacon, not imitation. Okay to use a couple slices of cooked bacon.
• 1/2 tsp. of black pepper - fresh ground if you have it. 
• 1 egg per serving - for a richer sauce use 2 egg yolks.
• 4 tablespoons of grated parmesan - I used real parmesan from the jar, but if you have a block of parmesan to shave, all the better.
• Water for boiling pasta - reserve 1/4 cup of hot pasta water for the sauce.

Directions
Bring one pot of water to boil for pasta. In a small bowl, mix one raw egg with 2 tablespoons of grated parmesan, and about one teaspoon of black pepper. Whisk together until well blended. Set aside until final assembly.

Add pasta to boiling, salted water. Cook pasta while preparing the rest of the carbonara -- I usually shave off a couple of minutes of package directions boiling time for pasta al dente.

(If you like real big pieces of bacon, then saute up a couple slices instead of bacon bits. You can drain off the grease, or leave a tablespoon or two for flavor.)

 
In a large pan over low/medium heat, add bacon bits to heat through. When spaghetti is done drain (reserving some of the pasta water) and add to the bacon bits.

Add 2 tablespoons of hot pasta water to the spaghetti and bacon bits.

Finally, pour in the egg and parmesan mixture. Mix well and allow to heat through for about 30 seconds - careful not to make scrambled eggs. The egg mixture will thicken with the addition of hot pasta water.

It is ready to eat with a final tablespoon sprinkle (or more) of grated parmesan per serving. (If you are using freshly shaved parmesan, then add it as a topping when ready to serve.)

For 2 servings, just double everything - maybe go with a whole package of spaghetti and one whole egg and two egg yolks, for a richer sauce?

* If you are wary of raw egg, it's okay to drop a separated whole egg yolk into boiling water for 30 seconds (or longer). When pasta is done and parmesan is added, finish the dish by adding the poached egg yolks on top.

Click here to view or embed from YouTube.

I also made an animated stop-motion version of Spaghetti alla Carbonara with Bacon Bits. It's a shorter video you can check out below.

There are a couple of recipe changes, including leaving out the extra raw yolk and adding pasta water to cooking Carbonara. 

Play it here. The video runs for 3 minutes and 27 seconds.

Chilaquiles & Eggs - Tortilla Chips, Salsa, Cheese, and Eggs

My latest recipe is one pungent breakfast.  If you like salsa with your eggs then this recipe might be for you and if you have leftover tortilla chips lying around (I seldom finish a bag in one or two sittings) then fry some eggs and mix it all together for a classic Mexican breakfast of Chilaquiles & Eggs.

My version uses a green salsa called Salsa Verde, which is a combination of tomatillos (green tomatoes) and green chiles. Another version is made with Salsa Roja, a red salsa that is a combination of red tomatoes and red chiles. These salsas go by a few names, but basically look for a combination of tomatillos (green tomatoes) plus green chiles, or tomatoes plus red chiles.

Both types of salsa can be found in small cans or jars in the Latin or International section of large grocery supermarkets. Actually, any favorite or easy-to-get salsa will do, whether green or red.

The other main ingredients are Cojita Cheese and Tortilla Chips. Plain Tortilla Chips are best as there are many over-the-top flavors around these days. If you want to experiment with flavored tortilla chips then go for it.

Cotija Cheese is similar to Feta Cheese (a good substitute). It's not as tart as Feta, but the texture and color is almost the same. Of course, you can use any favorite cheese you have on hand or a dollop of sour cream.

       Click on any photo to see larger.

Eggs have increased in price since the devastating Bird Flu. You can make this recipe with one or two eggs.

The basic recipe is to heat salsa in a frying pan and then mix in the tortilla chips. While salsa and chips are heating, fry a couple of eggs over-easy or sunny-side up. Finally, combine it all with a favorite cheese. To keep it authentic use crumbly Mexican cheeses called Cotija or Queso Fresco.

For a Mexican-style breakfast, I make Huevos Rancheros the most, but when you leave out the bean you have delicious Chilaquiles & Eggs that are just as good.

Chilaquiles & Eggs - VIDEO

Play it here, video runs 2 minutes, 37 seconds.

My YouTube video link for viewing or embedding, just click here.

Ingredients

• 1 or 2 Eggs - Fried eggs or Over-easy eggs.
• Tortilla Chips - about 12 Tortilla Chips or a handful.
• Cotija Cheese or Queso Fresco - add as much as you like. Use Mexican cheese that is semi-soft and crumbly similar to Feta Cheese. Okay to use any favorite cheese or sour cream.
• Salsa Verde - A green Salsa made with tomatillos (smaller than green tomatoes) and chile peppers. Okay to use any favorite Salsa. Salsa Roja is a red salsa also used in Chilaquiles & Eggs.
• Oil - 1 teaspoon for frying an egg or two.
• Salt and Pepper - for eggs.

Directions

Add Salsa Verde to a medium heated pan. Cook until simmering for a minute, then add tortilla chips.

Coat tortilla chips with Salsa Verde, turning tortilla chips a few times. Heat Salsa Verde with tortilla chips for a couple of minutes until hot. 

Keep warm while frying an egg or two. Fry the egg any way you like.

Assemble Chilaquiles and Eggs. Add tortilla chips and Salsa Verde to a plate. Crumble on Mexican Cotija cheese. 

Finally, top with a Fried Egg or two. Could you scramble the egg? Sure why not.