First things first…. Carbonara does NOT include cream, and it most certainly does NOT include peas. Had to get that off my chest. 🙂
I was first introduced to carbonara by Mario Batali on one of his old cooking programs, when he wore the orange clogs and cooked delicious looking usually complicated things. But…carbonara is oh-so-simple and oh-so-tasty. He described it as the perfect midnight snack. I was hooked. I’ve served this for lunch, dinner, and even breakfast by special request for someone’s birthday.
- 4 slices bacon
- 1 onion diced
- 2 eggs
- 2 handfuls fresh grated parmesan
- fresh cracked pepper and grated nutmeg
- 2 servings favorite pasta
- optional: sprig of rosemary, red pepper flakes
- Start water boiling for pasta and cook according to directions. Slice bacon into thick matchsticks. Cook on medium in large skillet. When bacon is almost crisp add onion to pan. Cook until done and almost caramelized, around 10 minutes. Meanwhile, crack eggs into large bowl and beat lightly. Mix with parmesan, pepper, and any herbs/seasonings. This should look like a thick paste. Drain pasta. Add pasta to bacon/onion pan, just to incorporate. Toss hot mixture into bowl of egg/cheese. Toss and fold until pasta is coated with a silky sauce. Top with any extra parmesan, more pepper and nutmeg.
There are different techniques to make this happen. I’ve found this is the easiest no-fail way, for me, to avoid any curdling/scrambling of eggs. Spaghetti is traditionally used with carbonara, but our favorite is rotini.
~ $3.75 for 2 servings including pastaTags: bacon, carbonara, cooking, eggs, onion, pasta, recipe