I’m sure we can’t do this too often, but we cooked up pasta carbonara for dinner tonight. When the kids are licking the bowl as they did tonight, you can take satisfaction in knowing you did a good job. On the flip side, the leftover bacon has already been claimed by Camille for breakfast in the morning.
I doctored this recipe from My Recipes (Southern Living) by cutting some of the egg, and sadly forgot the garlic, pepper and salt, but there was none left for my lunch for Tuesday, so I guess we did okay.
Ingredients
2 eggs (We used one whole egg and one egg white)
3 ounces parmesan cheese (The stuff in the canister is fine for this)
1/2 cup loosely packed flat-leaf parsley leaves (Whoops, we didn’t have any)
1/4 teaspoon freshly ground black pepper, plus more for garnish (Dang, forgot it)
1/4 pound pancetta or thin-cut bacon, chopped (We used five slices of Applewood smoked)
2 cloves garlic (Oh, no! We forgot it)
3 tablespoons olive oil (Nixed it)
1/2 cup dry white wine (Nah)
1/2 cup Half and half or Heavy Cream
1 tablespoon salt (Forget it! The bacon’s enough)
1 pound spaghetti or spaghettini
Directions
1. Put a large pot of water on to boil. Meanwhile, crack eggs into a large bowl and beat lightly. Add the cheese, 1/2 cup, to eggs, and set the rest aside. Set aside.
2. We cooked the bacon in the oven on our Pampered Chef large stone which gives it a perfect texture on 425 degree heat. Remove the bacon and drain on paper towels.
3. Heat the Half and Half or Heavy Cream in a sauce pan until warmed.
4. When water boils, add spaghetti. Boil pasta until it is tender to the bite. Drain well and immediately pour pasta into bowl. Toss with two tablespoons of butter. Add the egg mixture. Toss to thoroughly coat pasta with egg mixture (the heat from the pasta will partly cook the egg and melt the cheese). Pour in the cream and mix, then add the bacon and continue to toss until well mixed. Top with a little more cheese. Serve immediately.
Quick, easy dinner that’s bowl-lickin’ good
I’m sure we can’t do this too often, but we cooked up pasta carbonara for dinner tonight. When the kids are licking the bowl as they did tonight, you can take satisfaction in knowing you did a good job. On the flip side, the leftover bacon has already been claimed by Camille for breakfast in the morning.
I doctored this recipe from My Recipes (Southern Living) by cutting some of the egg, and sadly forgot the garlic, pepper and salt, but there was none left for my lunch for Tuesday, so I guess we did okay.
Ingredients
2 eggs (We used one whole egg and one egg white)
3 ounces parmesan cheese (The stuff in the canister is fine for this)
1/2 cup loosely packed flat-leaf parsley leaves (Whoops, we didn’t have any)
1/4 teaspoon freshly ground black pepper, plus more for garnish (Dang, forgot it)
1/4 pound pancetta or thin-cut bacon, chopped (We used five slices of Applewood smoked)
2 cloves garlic (Oh, no! We forgot it)
3 tablespoons olive oil (Nixed it)
1/2 cup dry white wine (Nah)
1/2 cup Half and half or Heavy Cream
1 tablespoon salt (Forget it! The bacon’s enough)
1 pound spaghetti or spaghettini
Directions
1. Put a large pot of water on to boil. Meanwhile, crack eggs into a large bowl and beat lightly. Add the cheese, 1/2 cup, to eggs, and set the rest aside. Set aside.
2. We cooked the bacon in the oven on our Pampered Chef large stone which gives it a perfect texture on 425 degree heat. Remove the bacon and drain on paper towels.
3. Heat the Half and Half or Heavy Cream in a sauce pan until warmed.
4. When water boils, add spaghetti. Boil pasta until it is tender to the bite. Drain well and immediately pour pasta into bowl. Toss with two tablespoons of butter. Add the egg mixture. Toss to thoroughly coat pasta with egg mixture (the heat from the pasta will partly cook the egg and melt the cheese). Pour in the cream and mix, then add the bacon and continue to toss until well mixed. Top with a little more cheese. Serve immediately.