HobbyFarms.com


Your E-mail:
Hobby Farms - Current Issue
Hobby Farm Home Magazine
Urban Farm Magazine

Printer Friendly

Pasta Carbonara

This quick-and-easy recipe is versatile enough to serve for dinner, lunch or brunch, or to take along to a picnic or potluck. Leftovers reheat well or can be frozen for future meals.


Pasta Carbonara
Photo by Nicole Sipe

Yield: 6 to 8 servings

Ingredients

  • 1/2 pound fettuccini, spaghetti or other pasta
  • 2 T. olive oil, divided
  • 1/2 pound bacon, diced or chopped
  • 1 small to medium onion, chopped
  • 3 to 6 cloves fresh garlic, minced or chopped
  • 4 eggs
  • ground black pepper, to taste
  • 2/3 cup freshly grated Parmesan cheese
  • 1/4 cup white wine (or 1/4 cup water drained from pasta)
  • 2 T. fresh parsley, chopped

Preparation
Cook pasta according to package instructions, until al dente. Reserve 1/4 cup cooking water if you don’t want to use white wine later, and drain the rest. Toss pasta with 1 tablespoon olive oil, and set aside.

In large, heavy skillet, sauté bacon until slightly crispy. Remove bacon, and drain on paper towels. Pour off most of grease, leaving 2 tablespoons in pan.

Add onion and 1 tablespoon olive oil to pan, and sauté until translucent. Add garlic, and sauté for 1 minute. Return bacon to pan, and add cooked pasta. Toss and heat for about 1 minute.

In separate bowl, beat eggs until well-mixed. Add pepper, grated cheese, and wine or reserved water. Stir mixture until no lumps remain.

Add egg mixture to pan. Cook on medium heat, tossing constantly, until eggs are barely set. (Do not cook to scrambled-egg hardness.)

Remove from heat, and serve immediately. Garnish with chopped parsley and grated Parmesan cheese, if desired.

 Give us your opinion on
Pasta Carbonara

Submit a Comment
Reader Comments
Yum !!!
Mary, Pembroke, ON
Posted: 9/11/2012 2:37:13 PM
View Current Comments

Name:
Address:
City:
State:
Zip Code:
Email:

Product Spotlight
>
Hobby Farm Rewards 
Member Login »

facebook


Information on over 200 horse breeds