Pasta Carbonara
Rich and creamy classic pasta carbonara with bacon and peas.
I have gotten so much more brave this year with trying out new foods - especially ones that are out of my comfort zone. I've always been a little weird with eggs. When I scramble them, I like them to get browned slightly (which is dry and overcooked eggs)...but if they look wet, I'm afraid of them being uncooked. However, raw cookie dough or cake batter with eggs, I am game! I think part of my totally contradicting feelings about eggs made me suck it up and try carbonara. I've heard it's amazing and when I did first try it, I understood just what the fuss was all about. It's rich and creamy - my favorite is probably the kind with bacon and peas, like this one.
What you need:
12 oz. long pasta of your choosing (spaghetti, fettuccine, linguine, etc)
8 pieces thick bacon
1/2 onion, chopped
2 cloves garlic, minced
3 whole eggs
3/4 cup Parmesan cheese
3/4 cup heavy cream
Salt and pepper
1/2 cup peas (cooked prior to or with pasta, which is what I do)
Directions:
Cook pasta and reserve 2 cups of the water; drain and set aside.
Meanwhile, cook bacon; drain on a paper towel and then crumble.
Add onion and garlic to bacon grease, fry until softened.
Mix eggs, Parmesan, heavy cream, and salt and pepper in a bowl.
Drizzle egg mixture over hot pasta and stir. The eggs will cook from the hot pasta!
Add peas, bacon, and onion. You can use the reserved water to help loosen up the pasta if it is too thick for your tastes. I personally like it thick and creamy, as it is. Serve topped with more Parmesan.
Recipe from Pioneer Woman
Originally posted on Fantastical Sharing of Recipes on August 3, 2013