Lifestyle
Artist's Palate: Spaghetti carbonara
Lifestyle
In the September issue of Wallpaper* (W126), American painter Richard Estes tucks into a creamy, peppery spaghetti carbonara.
Here's how to make it.
Carbonara a la Buga
Serves 4 -6
500g spaghetti
water
250g bacon, fried until crisp, drained and crumbled
6 eggs
25g butter, cut into pieces
25g parmesan cheese, grated
Garlic salt and pepper to taste
Beat eggs with garlic salt and pepper in a large bowl for three minutes. Cook spaghetti in boiling water until tender. Drain quickly and mix with eggs immediately. Add butter, cheese, and bacon and toss until eggs are cooked by the heat of the spaghetti. When butter and cheese are melted, serve at once.
Note: Have extra parmesan on hand. This dish can also be prepared by heating butter in a skillet and then combing the rest of the ingredients. The eggs will be firmer but the carbonara will not be as much fun to make!
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Past recipies from the Artist's Palate series:
Cai Guo-Qiang's Beijing duck
Louise Bourgeoise's leg of lamb with vegetables
Salvador Dali's Timbale Elysée Lasarre
