pasta carbonara

If there is one dinner that produces a table full of cleaned plates it is pasta carbonara. It is a really quick dinner to make too...the only trick is the timing: Cook the bacon before starting the pasta. Have all the remaining sauce ingredients ready to go. Once the water is boiling you can cook the pasta and start cooking the onions at the same time. The egg mixture must be added to the pasta immediately after the pasta is drained because the heat of the pasta is what cooks the eggs. Cream is not esential in pasta carbonara but many people are wary of eating runny eggs and have the tendency to overcook them "just to be safe." By adding cream the eggs are a bit less likely to scramble.

 

PASTA CARBONARA

1 package fettucine or spaghetti
8 ounces bacon, cut into 1 inch pieces
1 small onion, finely chopped
1bag frozen peas
3 eggs
1 cup half and half
Salt and pepper
Grated parmesan cheese

Bring large pot of water to a boil and add a generous amount of salt. 

Heat a large skillet on high heat and add bacon. Cook, stirring often, until crispy. Transfer bacon to a paper towel lined plate with a slotted spoon. Drain all but a tablespoon of the bacon fat from the pan. Now is the time to put the spaghetti in the boiling water.

Combine eggs and 2 tablespoons half and half in a glass container and stir with a fork until well combined and set aside.

Add onion to pan with bacon fat and saute until translucent. Add peas and stir until they are thawed. Add remaining half and half and stir to combine. Reduce heat to a simmer and season with salt and pepper.

Cook pasta until al dente, and drain. Place pasta back in pan and immediately add egg mixture. Stir continuously until pasta is well coated and egg mixture is thickening. Add sauce in skillet to pasta. Add reserved bacon and serve with parmesan.