A while back I was craving this stuff my dad used to make when I was younger called coal miner's spaghetti. It had been years since I had this stuff and I really couldnt even remember what it was. I do remember I didnt like it when I was a kid because I thought it was "poor food" because we didnt have a lot of money back then and he called it "spaghetti" yet it had no red sauce and no ground beef in it. So one day I asked him for the recipe and he told me it was basically pasta carbonara.... lol I love that stuff. I said "why didnt you call it that when we were kids and I probably would have liked it..." Anyway this is my wife's FAVORITE meal and since today WVU played Marshall in the "Friends of Coal Bowl" I decided to make is and share with the forum"
1lb spaghetti
1/2lb bacon
4 eggs
parsley
ground black pepper
salt
fresh garlic
1C freshly grated Parmesan Cheese
Egg, cheese, salt and pepper mixture
(http://i70.photobucket.com/albums/i82/matts887/Carbonara01.jpg)
1/2 lb thick cut bacon
(http://i70.photobucket.com/albums/i82/matts887/Carbonara02.jpg)
hmmmmmm fresh garlic, can never have too much of this stuff
(http://i70.photobucket.com/albums/i82/matts887/IMG00228-20100910-2029.jpg)
(http://i70.photobucket.com/albums/i82/matts887/Carbonara06.jpg)
Coal Miner's Spaghetti aka Pasta Carbonara
(http://i70.photobucket.com/albums/i82/matts887/Carbonara04.jpg)
Money $$$ Shot
(http://i70.photobucket.com/albums/i82/matts887/Carbonara05.jpg)
That has got to be KILLER good.
Bacon, cheese, spaghetti and egg.
That has got to be good.
Thanks for the post. Is booked marked!
One key thing I forgot to put in the post is that after you add the pasta to the bacon/garlic/grease mixture, you must remove it from the heat source. You dont want to scramble/cook the eggs. So I usually mix the egg/cheese/salt/pepper/parsley an hour or two before so it comes to room temperature before you combine with the bacon/pasta/garlic/grease mixture.
Im thinking this is going to my winter lunchbox mix, Might even try it with some Hab's Canadian Bacon. Thank's for the post.
I'm thinkin' kinda skillet warm on some toasted bread.
yummers'
Wifey makes this. Yep I'm poor and love it.
That does look good I'll bookmark it also.
I was really pulling for Marshall...that was a good game!
I'm thinking I need to make this! it looks really good. Although it does look a wee bit light on the garlic might need to add some more!
That is some GOOD stuff!
Now I know one of the things that I am having for dinner this week
Can you give an estimate of the amount of parsley,ground black pepper, salt, fresh garlic?
thanks
QuoteCan you give an estimate of the amount of parsley,ground black pepper, salt, fresh garlic?
thanks
Here's a link for the recipe I have been using for a few years:
http://www.foodnetwork.com/recipes/emeril-lagasse/classic-spaghetti-carbonara-recipe/index.html (http://www.foodnetwork.com/recipes/emeril-lagasse/classic-spaghetti-carbonara-recipe/index.html)
QuoteI'm thinking I need to make this! it looks really good. Although it does look a wee bit light on the garlic might need to add some more!
Geez 10.5 you love the stinking rose as much as I do!!! The recipe only called for 1 tablespoon, I had a good 4 cloves in that sauce.
QuoteI was really pulling for Marshall...that was a good game!
Being a WVU fan and being from West Virginia I would have been pretty upset if they lost, but it would have been really great for Marshall, so it wouldn't have stung for too long. I am used to it by now anyway.
Thanks
Carbonara is hard to beat. Great job!
Ditto what everyone else said.... Looks awesome, going to try it soon.
Made it last night thinking I would make extra to have for lunch today. Good news it tasted great; bad news is that it was so good we ate it all and have nothing left for lunch
Dang, I need to try this..
Do you think Egg Beaters (or that liquid egg goo) will work?
Quote from: squirtthecat on September 15, 2010, 05:35:17 AM
Dang, I need to try this..
Do you think Egg Beaters (or that liquid egg goo) will work?
I dont have any experience with egg beaters but as long as you remove the pasta/bacon mixture from the heat source before you mix in the egg beaters and dont scramble the eggs it should work.
Gus- I'm glad you liked it, its my wife's favorite. Dont worry so much about leftover because it doesnt re-heat well. The two ways I found to re-heat that worked for me were:
1. Heat up on low on the stove and add milk or cream or,
2. Microwave on med power level until re-heated completely.
Microwaving on "high" will ruin the sauce.
Typical woman!! I showed this to Momma and said we should make this for dinner think the kids would like it? She said it looked like a pile of goo and that it needed some parsley on top for color.
Quote from: SnellySmokesEm on September 14, 2010, 08:56:29 AM
QuoteI was really pulling for Marshall...that was a good game!
Being a WVU fan and being from West Virginia I would have been pretty upset if they lost, but it would have been really great for Marshall, so it wouldn't have stung for too long. I am used to it by now anyway.
Morgantown vs Huntington...
Quote from: Tenpoint5 on September 15, 2010, 06:46:42 AM
Typical woman!! I showed this to Momma and said we should make this for dinner think the kids would like it? She said it looked like a pile of goo and that it needed some parsley on top for color.
Calling me out again.... I cant get nothing past you guys... ;D I always (99.9%) of the time use fresh parsley. The parsley I had in the fridge was wilted, so I went with the dried stuff... :-\
Goo? :'( Ouch I hope she was talking about the distorted picture of garlic....
Made it last nite. It was so good!
My wife will ask me to do it every week. :D
That looks great!!!
Speaking of "spaghetti" and "being poor"..
Everyone I knew when I was growing up mixed spaghetti (lots of it) in a pot of chili...
I always figured everyone did that just to make 3 pots of chili out of one, but heck, I still like it that way!
I grew up in WV myself and we had this all the time. I still make it every once in awhile
Where you from PullinP?
Snelly, this looks awesome! I haven't made this in a while, and those pictures made me hungry for it again. I always called it "Italian comfort food".
Thanks for sharing this!!
Mrs
your welcome mrs. seemore.
Put that in a corn tortilla for a fantastic spaghetti taco
Quote from: Up In Smoke on October 13, 2010, 03:25:44 PM
Quote from: pullinpork on September 17, 2010, 04:19:16 PM
I grew up in WV myself and we had this all the time. I still make it every once in awhile
Pullinpork what part of WV are you from, Hurricane here (between Charleston and Huntington)
moved to Ga in 78.
we had the spaghetti night twice a week....always better a day or two later.
My Grandfather still lives in Hurricane. Thats where my mom grew up and went to High School. Small World....
Quote from: SnellySmokesEm on October 14, 2010, 05:38:46 AM
Quote from: Up In Smoke on October 13, 2010, 03:25:44 PM
Quote from: pullinpork on September 17, 2010, 04:19:16 PM
I grew up in WV myself and we had this all the time. I still make it every once in awhile
Pullinpork what part of WV are you from, Hurricane here (between Charleston and Huntington)
moved to Ga in 78.
we had the spaghetti night twice a week....always better a day or two later.
My Grandfather still lives in Hurricane. Thats where my mom grew up and went to High School. Small World....
Ironton, Ohio here about 15 minutes across the river from Huntington, WV. GO Herd!!
I grew up in Wheeling,retired from the Air Force and now live in Idaho