Artist’s Palate: Richard Estes’ Spaghetti carbonara
In our recent September issue (W*126), American painter Richard Estes tucks into a creamy, peppery spaghetti carbonara à la Buga. Here’s how to make it.
Ingredients (serves 4-6)
250g bacon, fried until crisp, drained and crumbled
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!