Bacon Carbonara

Path back in the mid 90’s I worked with a more seasoned lady with an exceptionally solid Italian legacy. Goodness did she carry the best nourishment into the workplace! She would sporadically impart a portion of her plans to me, one of which has consistently been one of my preferred suppers. Not exclusively is Bacon Carbonara a smooth pasta that depends on eggs, cheddar, pork, yet it meets up shortly! I love quick and simple supper dishes .

Sounds increasingly like breakfast, isn’t that right? The way to Carbonara is that it depends on the warmth of the pasta to cook the eggs until they make a rich sauce covering the pasta. There’s likewise a little cream, loads of Parmesan, and bunches of bacon. Also, it’s a mess of insane great.

This exemplary pasta dish, Bacon Carbonara is scrumptious, ameliorating and an extraordinary reason to get everybody around the table!

Bacon Carbonara

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Recipe by tidymomCourse: MainCuisine: ItalianDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

10

minutes
Total time

20

minutes

Creamy Bacon Carbonara with parmesan cheese, bacon lardons and eggs. If you like pasta, you will love this 20-minute Italian dish

Ingredients

  • 4 tablespoons soft butter

  • 2 whole eggs

  • 1 egg yolks

  • 1 cup Parmesan, freshly grated

  • 1 teaspoon salt

  • 1 pound spaghetti

  • 1/2 pound bacon, cut into 1/4″ pieces

  • 1 teaspoon dried pepper flakes

  • 12/ cup heavy cream

  • freshly ground black pepper, to taste

  • garlic salt, to taste

Directions

  • In a small bowl, cream the soft butter by beating it against the side of the bowl with a wooden spoon until it is soft and fluffy.
  • In another small bowl, beat the eggs and egg yolks with a whisk until they are well blended, then stir in 1/2 cup grated cheese. Set both bowls aside.
  • Heat a large ovenproof serving bowl or casserole in a 200-degree F oven. At the same time bring 6-8 quarts water and salt to a boil in a large pot. Drop the spaghetti into the boiling water and stir with a wooden spoon to be sure the strands don’t stick to one another. Cook stirring occasionally, about 7-12 minutes.
  • Meanwhile, fry bacon in a large skillet over moderate heat until crisp. Pour off about half the bacon fat and stir in red pepper and cream to bacon. Bring the cream to a simmer and keep it warm until the spaghetti is done.
  • When the spaghetti is cooked, drain it thoroughly in a large colander. Transfer the spaghetti to the heated serving bowl and stir in the creamed butter, tossing and turning the spaghetti with tongs to coat every strand. The stir in the hot bacon and cream mixture and finally the beaten eggs and cheese, mixing everything together thoroughly. The heat of the pasta and other ingredients should cook the raw egg on contact. Taste and season with garlic salt and a few grindings of pepper.
  • Serve the carbonara at once with remaining 1/2 cup grated cheese at the table.

Notes

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