Cue the violins - Sous plays the chef today in an episode worthy of the soft-focus lens of a Lifetime Movie.   Join us as we retell the epic struggles that ultimately yielded Spaghetti Carbonara.  It was tasty, and it sure beat the hell out of Sous's pesto - a tale that must be heard to be believed.

As promised, here's the recipe (Thanks, Andrea!)

You will need:

Hardware:
- Pasta pot, the bigger the better
- Pan for frying bacon
- Large bowl for mixing
- Tongs
- Optional: kitchen scissors
- Optional: fine (small holes) cheese grater if your cheese isn’t already grated

Software:
- Spaghetti (roughly a third of a new box).
- 6-8 pieces of bacon
- 2 eggs (a good time to splurge on organic)
- 1 crushed clove of garlic
- Olive oil
-  Copious amounts of parmesan (I highly recommend a splurge on a wedge of Parmigiano-Reggiano, to grate yourself)
- Salt and pepper

1) Put your water on to boil.

2) Take your eggs out of the fridge and let them come up closer to room temperature. You should not use ice-cold eggs.

3) If you have kitchen scissors, use them to cut your bacon pieces width-wise into little strips. If you don’t have scissors, cook the bacon whole, then crumble it into smaller pieces after it’s cooled.

4) Heat a tablespoon or two of olive oil in your bacon pan over medium high heat.

5) When you can feel that there’s heat coming off the pan (don’t let the oil start smoking!), add the crushed clove of garlic.

6) Add in your bacon, already cut into pieces or in strips. If it’s in pieces, keep an eye on it, stirring around pretty frequently. In strips, you’ll have to flip them over after they’re looking less raw. Watch for splattering and adjust your temperature if necessary—you’ll need to start out pretty hot, then lower the temp to prevent burning or oil flying around as it gets crispy.

7) Once the bacon is NEARLY as crisp as you think you’d like, take it off the heat. The pan will stay hot enough to cook it a little ways longer, so take it off when you still think it could get a little crisper.

8) Let the bacon cool off for a few minutes, then you’ll want to tilt the pan and spoon out most of the liquid—not all, but most. Spoon it into a dish or ramekin and set it aside—the Chef might use it for something else! Remove the clove of garlic as well.

9) Hopefully by now or soon after your water will be boiling. Salt it generously and stir to dissolve.

10) Add in your spaghetti and set a timer per package instructions (10-11 minutes). Stir occasionally in the first couple of minutes to prevent sticking—after 4-5 minutes, you won’t need to stir anymore.

11) Break your two eggs into a large bowl. Beat together with a fork.

12) Add as much pepper as you desire, and a pinch of salt (the cheese is salty, so not much is necessary). Beat in with your fork.

13) Now, time for cheese!  You’re going for more or less equal amounts of egg and cheese. Start small, beat it in with the fork, then keep adding. The mixture should kind of look like Italian vinegarette salad dressing. Mix it in well with your fork.

14) When your spaghetti timer goes off, drain it in a colander for about 15 seconds. This is important—the pasta should be not too wet, but not too dry.

15) Add the hot spaghetti to the egg mixture and start tossing it together with your tongs immediately. The goal is to get the strands really coated, without the eggs getting curdled.

16) Once the pasta and sauce are well combined, add the bacon (crumbled if you cooked it in whole pieces) and remaining oil from that pan. Toss again to combine.

17) Pile on plates and add as much additional grated cheese as you desire!

Mmm...umami!

Are you from the Oxygen Network,hoping to option the film rights to this triumphant episode?
Call us! 206-333-0669
Email us! chowcast@yahoo.com

In Episode Lucky 13, we prolong the joy of a roast chicken by making panini sandwiches on our George Foreman grill.  Along the way, we discuss dubious gravies, the difference between a couple of CIAs, the molecular cooking genius of Harold McGee and whether or not one can lick one's own elbow.

Can you lick your elbow?  Let us know!
Call us like Darrin did: 206-333-0669
Email us: Chowcast@yahoo.com

The Chowcast Flag flies at half-staff today, dear listeners, as we lament the loss of the official beverage of Chowcast: Aronia Juice.  (Chowcast Nation, you are charged with helping us track down an alternate supply!)



On a happier note, we follow (sort of) Uncle Mark's instructions and roast ourselves a tasty chicken, served with garlic mashed potatoes and green beans.  Digressions on slow cookers and puritanical liquor laws round things out in Episode 12 - an episode that has been seasoned with our bitter, bitter tears.  Aronia! Aroooooooooooooooonia!!

Call us: (206)333-0669
Email us: chowcast@yahoo.com