It’s time for another “easy and I already have the ingredients” meal! You’ll find that very few of my recipes are time consuming, but I love good food. Therefore, I like to think that I offer up meals to my family (and to you) that beat the average throw-together meal. Tonight, how about making some easy carbonara?
Let’s start by cooking up some bacon. Mmmmm…can you smell it? (Yes, I know carbonara calls for pancetta, but I didn’t have that on hand. Besides, who doesn’t love bacon?) While that’s cooking, go ahead and begin to boil a large pot of water for the noodles (1lb. of spaghetti, to be exact).
While that’s cooking up, and you’re waiting for water to boil, go ahead and whisk together in a medium bowl, 2 large, room temperature eggs, 2/3 cup heavy whipping cream and 1/2 cup grated parmesan cheese. *NOTE: I keep heavy whipping cream in the house for cooking and for ice cream. If you don’t, but have half-and-half or whole milk, that will work. You can also use an Italian blend shredded cheese, which is what I did because I was out of parmesan.
Once the bacon gets crispy, drain it on a paper towel.
Add the noodles to the boiling water, and add 1/2 cup of chopped onion to the bacon grease. Let it get translucent, and then add 2minced garlic cloves. Crumble the bacon and throw it back into the pan.
Drain the noodles and set aside.
Add the egg mixture to the pan with the onions and garlic and bacon; stir. Remove from heat.
Add noodles to the skillet with the sauce and toss until coated.
Garnish with a sprinkle of grated cheese and parsley.
Peace & Love!
- 2 large eggs room temperature
- 1 cup grated parmesan cheese (or an Italian blend works fine)
- 2/3 cup heavy whipping cream (or half-and-half)
- 1 pound spaghetti
- 5 pieces of bacon (I prefer thick sliced)
- 2 cloves of minced garlic
- 1/2 cup finely chopped onion
- salt & pepper to taste
- parsley garnish
- Begin by cooking your bacon in a skillet; remove from pan once crispy.
- Place eggs, 1/2 cup of cheese and whipping cream into a bowl and whisk.
- Bring a large pot of water to a boil and add spaghetti; cook to desired tenderness.
- As the spaghetti cooks, saute the onions in the bacon grease until translucent; add in garlic for another minute. Remove from heat.
- Drain the spaghetti and set aside.
- Stir the egg mixture into the pan with the onions and garlic, and crumble in the bacon.
- Place the noodles in the skillet and toss with the mixture until they are coated. This will NOT be saucy.
- Garnish with additional parmesan or Italian cheese and parsley.